Prep
12 min
Total
14 min
Makes
10
Chef Randy Feltis shares a delicious Thanksgiving side that is sure to impress. This Escarole Sweet Corn Salad can add some spice that will give a kick to a simple corn dish!
INGREDIENTS
- 6 cobs sweet corn shucked
- 1 splash EVOO
- kosher salt
- black pepper
- 1 handful fresh rosemary as a brush
- 1/2 cup toasted pecans
- 1/2 cup crumbled feta
- 2 handfuls escarole or curly endive
Hot Honey Butter Dressing
- 2 tablespoons hot honey
- 3 tablespoons butter
- 1 lemon juiced
- 1/2 clove garlic minced
- kosher salt
- black pepper
METHOD
1. Toss corn in some extra virgin olive oil and season before they hit the medium heat grill.
2. Add honey, butter, lemon and garlic to a small saucepan and heat until melted.
3. Gently brush squash with this majestic dressing. Repeat every 5 minutes.
4. When the corn are deeply caramelized and tender remove from the cob and onto a plate of curly endive.
5. Top with pecans, feta, cherry tomatoes and more dressing