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GREEK-STYLE LOADED CORN ON THE COB

Serves: 4
23 MIN
Prep Time: 15 minutes
Cook Time: 8 minutes

Ingredients

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

 

Dressing

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

 

Tapenade

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

Directions

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.