I cut the kernels off 3 and froze that corn for another time and used 3 for for my evening's meal. Derek is working late tonight so I'm cooking just for me and can make stuff that he wouldn't like. He's not much of a vegetable guy... and I'm dying craving them! That's the long, if not totally polite, way to say he wouldn't even get close enough to sniff something like this, let alone take a taste.
Oh well, that means there's more for me!
After a quick shopping trip because I didn't have most of these ingredients just sitting here waiting and a few minutes chopping stuff up I was ready to cook my dinner.
I was even more ready to eat my dinner.
And yes, I ate it all! Don't judge.
At least not before you taste my Southwest-inspired culinary masterpiece...
Warm Corn Salad
(Hints and confessions: My corn was already cooked this time, so I added it after sauteing the onion and pepper and broke it apart with my fingers so it could just reheat with the other ingredients. If you have a choice, get the really bright deep yellow corn. It gives a better contrast against the white cheese so the dish looks prettier. And yes, you can use frozen corn kernels to make this. If you buy one of those 1 pound-ish sized bags, double the other ingredients for this recipe and use the whole bag.)