Chef Dennis. He left the choice of dish up to me and I've created a delicious creamy corn salad, just perfect for summer. It's technically based on the Mexican street food called esquites but I've adapted it to suit our milder and healthier palates. Enjoy!
2 Cups cooked corn kernels *
1/4 Cup low fat mayonnaise
1/4 Cup low fat milk
1/4 Cup reduced fat feta cheese, crumbled
2 Tablespoons lemon juice
2 Tablespoons fresh parsley or cilantro, chopped
2 Tablespoons chopped red onion
Salt & pepper to taste
* If you use canned or frozen kernels, roast them briefly in a 400 degree oven until they develop a little color.
This recipe is being shared at The Weekend Potluck #18