PAT Grilled corn is good enough all by itself. Here we feature it in a light, slightly smoky salad with rice, bell peppers, cherry tomatoes, and kidney beans. It’s an awesome combination, but once you add in the feta cheese, “Girl, you did that!” That’s what Gina’s mom always says. We used white rice, but brown will work just as well and give it an earthy, nutty flavor.

　　

Ingredients

serves 6

　　2 ears corn, husked

　　3 tablespoons olive oil, plus more for brushing corn

　　Kosher salt and freshly ground black pepper to taste

　　1 1/2 cups cooked long-grain white rice

　　1 red bell pepper, chopped

　　1 cup cherry tomatoes, halved

　　One 15.5-ounce can kidney beans, drained and rinsed

　　4 green onions, sliced

　　Juice of 1 lemon

　　1 teaspoon ground cumin

　　1 clove garlic, finely chopped

　　2 tablespoons chopped fresh parsley

　　1 tablespoon finely chopped fresh mint

　　2/3 cup crumbled feta cheese

　　

Step 1

Preheat the grill to medium-high heat.

　　

Step 2

Brush the corn with olive oil, and sprinkle with salt and pepper. Grill for 5 to 6 minutes, rotating on all sides, until the corn has some nice charred spots. Let cool, and use a sharp knife to strip the corn kernels from the cob and into a large bowl. Add the rice, red bell pepper, tomatoes, beans, and green onions, tossing to mix.

　　

Step 3

Whisk together the olive oil, lemon juice, cumin, garlic, parsley, mint, salt, and pepper in a smaller bowl. Fold the dressing into the vegetables, and top with the crumbled cheese.

　　

Step 4

Toss well.

　　Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved.Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends.Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.