Cornapalooza Revisited




Happy fourth everyone, now before I run off to to to the beach I have to share an amazing recipe that I revamped last night and would be an amazing recipe for a last minute party or BBQ for the holiday!
It is super simple and can be made on the fly no problem.  I made a similar corn salad two summers ago but decided to make a few changes and it turned out divine.  I made this for 2,  my boyfriend and I made it with some bacon wrapped dates and  BBQ chicken last night but its simple to double or triple the recipe for whatever crowd you find yourself in.  Even with the jalapeno,  all the flavors mixed together are very cooling and it worked great with a chicken breast,  or anything else that was made with a little kick.

To Make you will need:

2 ears of corn
1 avocado
1 jalapeno
1/4 cup feta cheese
3 scallions chopped
one lime for the juice
olive oil
slivered almonds

I basted my corn with a little butter,  salt and pepper and wrapped them in aluminum foil and into the over at 425 for 30 minutes.  Meanwhile, I toasted my almonds dry in a pan only till you can smell them.  I think I roasted about 1/4 cup but its up to you.  Once done,  I removed them from the pan and added a tsp of olive oil.  Chop your jalapeno finely,  and carefully along with your scallions and let them settle into the pan to sweat a little bit.  5 or so minutes should be enough.  Once your corn is done take it out of the oven and let it cool.  Cut the kernels off and put them into a bowl.  Add the jalapenos and scallions, 1/2 avocado cut into little pieces,  the cheese, the lime juice a little bit of olive oil and mix together.  Don't mix too much and just at the end add the almonds.  Its crunchy and cool and we decided we wanted to make it for dinner for the rest of the summer every night.  Try it ouuuuut.