The Kosmic Kitchen's Herbed Corn & Feta Salad
5 ears of sweet corn, grilled
1 small red onion, diced
½ cup vinegar, red wine or apple cider
1 bunch fresh herbs like mint, dill, cilantro or a mix, roughly chopped
1 fennel bulb, with fronds
1 cup feta cheese
3 limes, sliced in half for squeezing
Remove the corn kernels from the cob and set aside in a mixing bowl.
In a separate small bowl, add the red onion and cover with vinegar and a pinch of sea salt. Toss to combine and set aside to marinate.
Remove the fennel fronds and set aside. Take the fennel bulb and cut in half lengthwise. Thinly slice each half and add to the bowl of grilled corn. Finely chop the fennel fronds until you have about 1 cup, reserve 1 tablespoon for garnish.
Add fennel fronds and fresh herbs to the the bowl of corn and fennel, tossing to combine.
Drizzle olive oil, fresh lime juice and a good pinch of sea salt again tossing until the dish is well seasoned.
Break up the feta with your hands and sprinkle over the salad, lightly tossing again.
Serve right in the bowl or transfer to a serving dish and sprinkle with remaining fennel and extra feta.
About the Authors
The Kosmic Kitchen is an educational platform with a mission to make kitchen herbalism accessible to all, so that everyone can feel empowered to nourish with healing plants. As herbalists and cooks, Sarah and Summer have experienced first hand the importance of everyday rituals as the foundation to creating a connection with your own power to heal. With teachings grounded in Western Herbalism and Ayurvedic Medicine, they believe that by understanding the basics of the earth’s elements and plants, you can become your own best healer. To find out more about their online and in-person workshops and consultations, and cookbooks, visit their blog, The Kosmic Kitchen or Instagram.