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!
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!