Tuesday, May 14, 2013

Warm Corn Salad

We had corn on the cob left over from our Mother's Day BBQ.  And I know I won't eat 6 ears before they spoil.  And I know Derek doesn't do any leftovers very well.  So...

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

Cut the kernels from 3 cobs of fresh corn into a large non-stick skillet. Add 2/3 cup chopped onion, 1/3 cup chopped red bell pepper and 1/4 cup butter. Saute until onions are soft. Add very finely minced jalapeno to taste and 1/2 of a small can of medium or mild diced green chiles. Toss to mix. Add 2/3 cup (more or less) chopped fresh cilantro, the juice of 1/2 - 1 lime (depending on your taste preference) and salt and pepper to taste. Toss. Sprinkle with crumbled cotijo cheese (a Mexican cheese quite similar to feta in texture but with a slightly milder flavor - I substitute the feta if I can't find cotijo and it works just fine!).  Serve either hot or cold - I like it best warm, but not steaming hot - as an accompaniment to BBQ ribs, grilled steak or chicken.

(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.)

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