September Recipe of the Month

CHARRED CORN & TOMATO SALAD

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INGREDIENTS:

4 ears Sweet Corn, shucked and cleaned
1 pint Cherry Tomatoes, halved
1 shallot, minced
4 strips thick-cut Bacon (Optional)
1 cup fresh Basil leaves, chopped
2 Tablespoons THE OLIVE MILL ROASTED ONION OLIVE OIL, plus more for Corn
2 Tablespoons THE OLIVE MILL HICKORY BALSAMIC
1 teaspoon Dijon Mustard
Sea Salt and freshly ground Black Pepper, to taste (Try our Maui Onion Sea Salt!)
1/2 cup Crumbled Feta Cheese, for garnish

Coat Corn lightly with Roasted Onion Olive Oil. In a hot skillet or on a hot grill, cook Corn for 10 to 12 minutes, turning every 3 minutes, until blackened in spots. Cut kernels from cob. Cook Bacon until crisp. Pat dry with paper towels and roughly chop. In a salad bowl, toss together the Corn, Cherry Tomatoes, Shallot, Bacon and Basil. Sprinkle salad with Sea Salt and Black Pepper, to taste. Blend together the Roasted Onion Olive Oil, Hickory Balsamic, and Dijon Mustard. Whisk in bowl or shake in bottle with tight cap until emulsified. Dress salad and toss to combine. Divide salad onto plates and garnish with Feta Cheese

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