Monday, May 24, 2021

Summer Corn Salad

 It always seems like there is something to embrace with the coming of each season and for me the colors, fashion, time by the water, flexibility of time, and the traditional summer foods are just a few summer things that makes my heart happy. I have always loved how summer dishes always taste so light, fresh, crisp, and refreshing. This past weekend I made a corn salad with a slight tex-mex flair to it that is so easy to make and is such a great side edition to basically any summer entrée. 


2 Bags of frozen corn

1 Small green bell pepper {diced}

½ Red onion {diced}

1 Jalapeno {diced}

1 Package of cherry tomatoes {cut tomatoes in half} 


Crumbled feta cheese

2 Tbs. cinder vinegar

2 Tbs. extra virgin olive oil

Juice of 1 lime

Zest of half of a lime






1.      Warm frozen corn up according to the instructions on the bag


2.    After Corn is heated pour into a medium size mixing bowl, add about ½ tbs. butter and stir until melted. Add salt and pepper to taste and put in refrigerator while you prepare the rest of the ingredients 


3.    Once you have diced all the vegetables add the diced green bell pepper, onion, and jalapeno to the corn mixture. Stir until diced ingredients is evenly distrusted throughout the corn mixture


4.    Cut cherry tomatoes in half and fold into the rest of the mixture


5.    Zest half of a lime over mixture and gently fold mixture together


6.    Drizzle 2 tbs. cinder vinegar over mixture and gently fold into the mixture


7.     Drizzle 2 tbs. extra virgin olive oil over mixture and gently fold in


8.    Add the juice of one lime to mixture and gently fold in


9.    Roughly chop about ¼ cup of cilantro to mixture and fold in until evenly distributed throughout mixture


10.  Add desired amount of crumbled feta cheese and fold in


11.    Can either serve right away or can be stored in refrigerator until ready to serve. Serves about 8 people

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