GRILLED CORN SALAD
Makes 6 servings
4 ears corn, shucked
1 (8-ounce) container assorted cherry tomatoes, halved
1 (5-ounce) package baby arugula
1 red bell pepper, chopped
1 green bell pepper, chopped
1 English cucumber, cut into half-moon slices
½ cup chopped fresh basil
⅓ cup crumbled feta cheese
⅓ cup sliced red onion
3 tablespoons chopped fresh mint
1 tablespoon chopped fresh thyme
¼ cup olive oil
2 tablespoons Dijon mustard
½ teaspoon lime zest
⅓ cup fresh lime juice
2 tablespoons fresh lemon juice
2 teaspoons minced garlic
¾ teaspoon kosher salt
½ teaspoon ground black pepper
Heat a large cast-iron grill pan over medium-high heat. Add corn; cook, turning frequently, until charred on all sides,
