This is for when you want to eat corn, but make it complicated.
5 ears corn - shucked + boiled or roasted
6 small cucumbers - or 1 large english cuke - chopped roughly
2 bunches scallions - chopped
25 cloves garlic
1 white onion - thin slice
1 cup roasted peanuts
2 cups feta - big chunks is best
4 limes - zest 2 of them, juice all 4
¼ cup red wine vinegar
2 tsp chili flakes
2 tsp chili powder
¼ cup sriracha sauce
¾ cup olive oil
2 TB sugar
Roast your garlic at 400 until it is golden brown. Add the scallions to the tray and roast another 5-8 minutes, until darkened and crispy. Remove the roasted or boiled corn from the cob. Mix everything together in a big bowl. It’s good day of but better second day! BUT if you're eating it the next day, wait to add the peanuts so they don’t get soggy.
Comments