After serving dinner Friday night, we had 3 ears of corn leftover. This is delicious SC corn and I didn’t want to let it go to waste. The timing could not have been more perfect, because my mother in law was in town and I remembered having a life changing corn salad at her house a few summer back with fresh PA corn. She is an incredible cook and fabulous at using leftovers. She pulled out her recipe and we improvised based on what was in the pantry. It was so good! Fresh and delicious.
The recipe I am giving you is so very simple. You could also add fresh cilantro, red onion, diced cherry tomatoes, and a million other things. Again, we kept it simple and used what we had.
YOU WILL NEED:
approx. 1.5 c cooked corn (fresh cut off a cob is most divine but could substitute canned/frozen)
1 can black beans, drained and rinsed
1/3 c olive oil + juice from 1 large lemon (or 2 small)
1/2 tsp salt
1/2 tsp pepper
1 tsp cumin
1/2 c @traderjoes mediterranean feta (can sub regular feta)
1 avocado, diced
- mix the corn, black beans, feta, and whatever else you decide to add in a bowl
- in a separate bowl, mix the EVOO, lemon juice, S, P, and cumin
- pour the wet mixture over the corn/black bean mixture and let it sit in the fridge for a good hour if you can. Just so the flavors marinate. If you can’t thats ok too. No one is going to notice. It’s just corn after all.
- ENJOY! Serve with chips as a dip, or as part of a large rice bowl, or in a taco, or all on its own. So many options!!