Charred corn and feta salad

• small red onion↗1

  (about 100 g), thinly sliced

• corn↗400g g

  (or 2‑3 ears of corn, kernels removed)

• rapeseed oil

  (or other neutral oil), for frying

• butter↗2 tsp tsp
• chives20g g

  finely chopped

• parsley↗80g g

  chopped

• feta↗200g g

  crumbled into pieces (ensure vegetarian if needed)

• olive oil↗2 tbsp tbsp
• lemon↗½

  juiced

Step-by-step instructions

1. 1

   Place the onion in a bowl, cover with water and let sit for 5 minutes. Drain, rinse and set on kitchen‑paper to remove excess moisture.

2. 2

   Sauté the corn in a dry pan over medium‑high heat for 4 minutes, stirring regularly until it begins to brown. Add a little oil and butter, toss to coat, and cook a few more minutes until the kernels are golden‑brown with some darker edges. Remove from heat and let cool.

3. 3

   After cooling, combine the corn with the drained onion, chives, parsley and feta. Drizzle with olive oil and lemon juice, season with freshly ground black pepper, and taste for salt, being careful not to over‑salt as the feta is already salty.