2 Talblespoon Roasted Garlic
4-5 Sprigs Oragano (Fresh)
10 Sprigs Tarrogan
1/2 Cup Olive oil
1/2 Cup Red Wine Vinegar
1 Red Onion
1 Red Pepper
1 Orange Pepper
6 Ears of Corn in husk
Salt and Pepper to taste
Step 1: Soak corn in water overnight. Grill corn in husk over hot grill until done, about 30-minutes. Remove husk and silk. Cut off cob and set aside.
Step 2: Place oil and washed herbs in a small sauce pan and gently warm. Once warm, contine for 10-minutes and remove fresh herbs. Discard herbs.
Step 3: Pour oil over corn and add vinegar, onions, red, orange peppers and Roasted Garlic.
Step 4: Place in the fridge for an hour. Taste and adjust seasoning with salt and pepper.
Step 5: Just before serving add 1 cup of crumbled feta cheese. Garnish with chopped parsley