6 ears of Green Giant* frozen Corn on the Cob
2 tbsp. (30 ml) red onion, finely diced
¼ cup (60 ml) feta, crumbled
¼ cup (60 ml) cherry tomatoes, finely chopped
¼ cup (60 ml) olive oil
3 tbsp. (45 ml) lemon juice
2 tbsp. (30 ml) fresh oregano, plus leaves for garnish
1 tbsp. (15 ml) fresh parsley
2 tsp. (10 ml) Dijon mustard
1 clove of garlic, minced
½ cup (125 ml) pitted green olives
½ cup (125 ml) pitted black olives
2 tbsp. (30 ml) olive oil
1 tbsp. (15 ml) capers, removed from liquid
2 tbsp. (30 ml) parsley
Salt and pepper
Prepare corn according to package instructions.
Using a hand blender or blender, mix, olive oil, lemon juice, oregano, parsley, mustard, and garlic together. Season with salt and pepper.
Using a small food processor, pulse together olives, olive oil, capers and parsley creating a finely chopped mixture. Season with salt and pepper.
Serve prepared corn topped with tapenade. Sprinkle with feta, red onion and tomatoes. Drizzle with dressing and garnish with fresh herbs.