A couple of weekends ago, we had one of those glorious late summer days, where the sun was shining, there was no wind and the day was just begging for a lazy afternoon of friends and BBQs. Lucky for us, we’d seen the weather forecast and invited a few families over to lounge around our backyard watching the kids play.
The day also coincided with ripe corn growing in our vege patch. So I decided to make a salad with just picked corn to go with the BBQ. I searched around the web for a recipe that kind of matched what I had in mind—I didn’t want anything too complicated. And I found an old recipe on US celebrity chef Emeril’s website that ticked all the boxes.
It matched the day perfectly—sunshine on a plate!
Corn, feta, tomato and risoni salad
Inspired by Emeril’s Orzo Salad with Corn, Feta and Tomatoes.3 tbs lemon juice 1 tbs olive oil 3 garlic cloves, crushed sea salt and freshly ground pepper to taste 1 cup uncooked risoni pasta 4 ears of fresh sweetcorn 250g cherry tomatoes, halved 3 spring onions, chopped 1 jar of marinated feta cheese in olive oil, drained and cheese crumbled into small pieces
To make the dressing, combine the lemon juice, olive oil and crushed garlic in a jar and shake to mix. Adjust seasoning to taste.
Use a knife to cut the kernels off the ears of corn. Cook risoni for 5-6 minutes in boiling water. Add the corn kernels and cook for 2-3 minutes more, until both corn and pasta are tender.
Drain corn and pasta and transfer to a large bowl. Add about half of the dressing and toss to coat.
Allow to cool, then add the remaining ingredients and toss with the rest of the dressing.
Serve at room temperature or chill before serving.
1. Risoni is a small rice shaped pasta similar to orzo.
2. I used marinated feta cheese because that’s what my husband brought home from the shops. You could substitute regular feta cheese, crumbled into small pieces. You could also use some of the marinade from the cheese in the dressing in place of olive oil.
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