My friend, Anne, is an amazing cook. My hubby & I visited Anne & her husband this weekend and as soon as I tasted her corn salad, I could not wait to get home to share this recipe with you. It is THAT good! Anne served a piece of delicious fresh fish on top of it and the flavor combo was out-of-this-world yummy. But I quickly realized that it is also fantastic on chips or pita as a dip. Or it would be wonderful as a delicious side dish that will win applause all on its own. If you are not a feta fan, this is NOT a feta forward dish. The feta is in the background making the fresh corn into a shining star. You and your people are going to devour this slightly modified Half-Baked Harvest recipe.
Don’t forget to let me know when you are making it for the 20th time….
Ingredients
- 1-2 jalapenos
- 2 cups grilled or steamed corn
- 1/3 cup fresh cilantro, chopped
- 1/4 cup fresh basil, chopped
- 2 tablespoons lime juice
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1/3 cup crumbled feta cheese
Instructions
Grill the jalapenos until lightly charred. Give it a fine chop, removing the seeds if you are not a fan of heat.
Grill or boil the corn on the cob and once slightly cooled, remove the corn from the cob and set aside. Chop the basil and cilantro. Mix all ingredients together and lightly salt. Serve immediately at room temp or cover completely and put in ‘fridge until you are ready for it.
I also made it without basil (because I did not have any handy and was too lazy to go to the store) and it was delicious without it too!
I had a very similar dish recently that I loved. Had red onion and tomatoes in it but otherwise about the same. So good as a dip or a side dish!
That one sounds yummy too!
Thanks for sharing Robin. I am using the last corn from the summer but I plan to still make it with frozen corn in the winter.