Tuesday, May 11, 2010

Corn Salad

Do you have a picnic coming up?  Do you need a quick dish to bring to a friend's cook-out?  This dish will work perfectly!!

I was inspired to make this after reading Aggie's version.  I loved the idea of corn, onions, and a salty cheese!  I changed a few things but tried to stick to her original post.  This is a great salad to pair with almost any meal prepared on the grill.  It was a hit at the picnic we recently attended!

Corn Salad
inspired by Aggie's Kitchen

4 cups of frozen corn, thawed
2 poblano peppers, diced
1 red onion, diced
2 TBS of olive oil
1/2 tsp of fresh black pepper
Juice of one lime
3 TBS of fresh cilantro, chopped
4 oz of reduced fat feta cheese crumbles

Preheat the oven to 400degrees.  Spread the corn, peppers, and onions over a baking sheet.  Toss well with the olive oil and black pepper.  Cook for 25 minutes, stirring twice.  Remove from the oven and let them cool.  In a medium serving bowl add the corn, peppers, and onions.  Gently stir in the lime juice, cilantro, and feta cheese.  Enjoy!

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