TIME TO MAKE MY CORN SALAD!
So you had a BBQ last night or either purchased and cooked a lot of corn for dinner or a party and have few ears left; however, not enough to use as individual servings. I experienced that time and time again. Since I love corn, I always buy plenty and end up with some left.
My simple way to use these few ears of corn is by transforming them into something different the next day. I could do a stew and cut the ears about 2” to look cute in the plate. I also make corn chowder, so delicious. Today though, I decided to do a quick Basil Lemon Salad. The Feta cheese provided the salty punch needed to take it to the next level. Smile.
Approximate Prep and Cooking Time: 15 Minutes
Approximate Cost: $4.50 or $2.25 per serving
Difficulty Level: X Easy ____ Intermediate ____ Advanced
Servings: 2 to 3 servings
2 ears of corn ($1.50)
1 Lemon for juice (.50)
¼ c. Feta cheese ($1.45)
1 ½ tsp. Angie’s Dry Seasoning (see my link below) (.40)
1 ½ tbsp. Angie’s Basting Oil (.40) (see my link below)
1 handful of Basil (Chiffonade cut) (.25)
Get the 2 cooked corn cobs, cut the kernels from top to bottom trying to keep them together as best as you can. (A serrated knife works best to do this).
Place is a bowl or large plate.
On a separate bowl mix together the juice of ½ lemon, Angie’s Dry Seasoning and Angie’s Basting Oil (or the oil and seasoning of your choice).
Pour over the corn, sprinkle with the Feta cheese and garnish with chiffonade basil and a lemon slice. Enjoy!
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.