When I moved to Indiana from Massachusetts for a newspaper job, I knew that summertime would mean delicious corn on the cob and tomatoes.
I grew up in Ohio so I know that Midwestern gardens can offer bountiful and delicious produce. Of course, when I was a child most of our corn on the cob was quickly cooked in a huge pot with a pinch of salt. We would husk the corn, try to remove the silken strings and give it to Mom to cook. Then we would slather the cooked corn with a stick of margarine. Yum!
Or sometimes, Dad would put corn still in the husks in the hot coals of a campfire.
And cherry tomatoes. We ate them straight from the garden like candy.
I don’t think we ever bought corn on the cob or tomatoes when I was a child. We either grew it or friends and family would share their abundance.
This recipe is a bit more work but is certainly worth it. The addition of the feta cheese and olive oil adds a wonderful zest.
Courtesy of The Olive Leaf in Bloomington, Indiana, the grilled corn recipe is one of many that the shop shares. Watch for when owners Troy and Marla Kirkman host one of their popular tastings where they serve goodies made with the products they sell.
Grilled Corn Salad
4-5 ears of corn
1 zucchini, cooked and cut up into small pieces
¾ cup cherry tomatoes, halved
¼ cup The Olive Leaf's Persian Lime Infused Olive Oil
6 ounces feta cheese
Salt and pepper to taste
Grill ears of corn and then shave corn off the cob. In medium bowl, toss corn, zucchini and tomatoes with Persian lime olive oil. Add feta cheese and then season to taste with salt and pepper.
For more information: Contact The Olive Leaf at (812) 323-3073 or visit the website at www.oliveleafbloomington.com.
Located at 879 S. College Mall Road in The Shoppes in Bloomington, Indiana, The Olive Leaf is open 11 a.m. to 5 p.m. Tuesday through Friday and 10 a.m. to 5 p.m. on Saturday. Closed Sunday and Monday.
The Olive Leaf also offers online ordering at www.oliveleafbloomington.com