Food Network Summerfest – Fresh Corn and Basil Slaw with Feta

Isn’t corn easy to love? It’s sweet, a little crunchy, and very versatile. Oh, and good for you too!

It’s naturally sodium free and a very good source of Vitamin C. It’s a strong antioxidant, helps to fight infection and viruses and also serves as a natural antihistamine. Who needs Claritin.

I ♥ food and worry about your health all at the same time.

Can you tell I’m a nurse??

This is my second contribution to Food Network’s Summer Fest 2011, a summer long event featuring food bloggers’ original recipes made with fresh, in-season fruits and vegetables.

Fresh Corn and Basil Slaw with Feta

3 ears fresh corn, shucked

1 stick butter, melted

1 tsp dried parsley

1 package ramen noodles, crushed – but save the seasoning mix

1/2 cup sesame oil

1/3 cup balsamic vinegar

1/4 cup chicken broth

1 bag slaw mix

4 oz container crumbled feta cheese

5 fresh basil leaves, washed and cut in a chiffonade

Preheat the grill to medium-high heat.

Combine the melted butter with parsley. Make sure the corn cobs are stripped of all the silks, then brush each one with the butter/parsley mix. Wrap each individual corn cob in aluminum foil.

Grill them over direct heat, turning about every 4-5 minutes. They should be done in about 15 minutes. Every grill is different, so watch them.

Whisk together the sesame oil, vinegar, chicken broth and ramen seasoning; refrigerate.

Once the corn is done and has cooled off a bit, cut the corn off using a sharp knife. Don’t cut your fingers off. Please.

The best way to do this is to slice a little off of one end of the cob and stand it upright, then cut.

In a large bowl combine the slaw mix, corn, ramen noodles, dressing and basil. Add the feta and gently toss.

You get the crisp sweetness of the corn, crunch of the noodles and salty edge of the feta cheese. The basil adds a fabulous layer to the flavors.

Check out the other bloggers’ Summer Fest posts on The Food Network Blog:

Dishin and Dishes: Kicked Up Creamed Corn From Scratch
Big Girls Small Kitchen: Fresh Corn Salsa with Basil and Mint
Zaika Zabardast: Fresh Corn Risotto
What’s Gaby Cooking: Spicy Corn Salsa
CIA Dropout: Truffle Roasted Corn Kohlrabi Soup
Cooking Channel: Fresh Corn Muffins
Food for 7 Stages of Life: Corn on the Cob Korma
FN Dish: Southwest Corn Recipes
Daily*Dishin: Sweet Corn and Couscous Main Dish Salad
Pinch My Salt: Peter Reinhart’s Fresh Cut Corn Bread with Bacon
Napa Farmhouse 1885: Corn & Watermelon Salad
Virtually Homemade: Summer Corn Salad
Food2: Creamed Corn Cornbread
Virtually Vegan Mama: Thai Corn Soup
Sunshine and Smile: Scallops with Corn and Pepper Sauce
Spices N Aroma: Corn Pilaf
The Sensitive Epicure: Fresh Corn Fritters with Chive Lemon Chipotle Yogurt (Gluten-Free)
Dixie Chick Cooks: Fresh Corn with Basil Slaw and Feta
Cooking With Books: Corn Favorites
Purple Cook: Corn on the Cob with Cilantro
Glory Foods: Skillet Corn Muffins

 Have a great week!

~Dixie Chik~

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  1. love this idea! it sounds delish!

  2. Pingback: Corn & Chorizo Fritters | Sweet Life

  3. Such a lovely looking salad.

  4. This is a perfect summer lunch for me, and I have all the ingredients in the house! Don’t you just love it when that happens?!

  5. That is a great corn dish and love the look and the presentation!

  6. This is beautiful, Shea!

  7. This looks like a winning contribution. I love all the ingredients, not to mention your description and picture has me sold on this dish. Simply delicious!

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