Grilled Corn and Garlic Scape Salad

Submitted by Liz Novak on Wed, 07/13/2016 - 23:07

Yum

Enjoy early summer produce with this grilled corn and garlic scape salad with feta cheese, chives, and lemon.





The summer rises and passes with the height of the cornfields in the Midwest. Driving along country roads in Wisconsin wasn't only pleasing for me, it was a gauge of the summer season while going up to the lake on weekends.

Now that I'm in Cape Cod, summer starts like a broken levy. Memorial Day weekend brings a flood of traffic and beach-goers from all over New England. Striped bass start coming down the canal one day. And sleepy towns by the sea are awake and bustling.

I see garlic becoming my Cape Cod summer food gauge. In the early weeks of our Coonamessett CSA farm share, we received garlic scapes, which are the top part of the garlic stalk that would become a flower if it weren’t cut off. It’s removed so that all of the plant’s energy can be spent on enriching the garlic bulb instead of the flower. Now we’re starting to receive small bulbs and stalks of garlic. Later, I’m sure we’ll get large garlic heads.

This salad is my toast to the start of the summer with both grilled corn and garlic scapes.











Ingredients (serves 4)

  • 5 ears of fresh sweet corn
  • 2 tbsp butter
  • 3oz garlic scapes (about 10 scapes)
  • 2 tbsp olive oil
  • Salt and pepper
  • 1/3 cup feta cheese
  • 1 tbsp fresh lemon juice
  • 1 1/2 tbsp chives, chopped

Shuck the corn and fire up the grill. Use the butter liberally on 3 ears of the corn. Then place them on the grill on high heat, turning often, until charred. Use about 1 tbsp of the oil on the scapes, along with some salt and pepper. Throw these on the grill too. If you have a grill basket, use it. These guys look curly-que fresh, but unravel as they cook. Toss them often. Both the corn and the scapes should take about 10 minutes total to be a little charred.

When everything is cooked, cut the ears off of both the grilled and raw corn cobs, and place these in a large serving bowl. Chop the scapes into 1cm pieces, and add these as well. Then add the cheese and chives. Drizzle the remaining oil and lemon juice over the salad and mix to incorporate.


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