The corn and feta salad is fresh and delicious. Plus, with a bit of jalapeño to kick up the heat, it’s a great way to excite the tastebuds. Oh man, I’m so hungry. This isn’t your typical salad, yet it’s packed with flavour and, you guessed it, good on tacos.
Let’s get cooking.
- 2 jalapeños
- 1/2 a cup of feta
- can of corn
- 1/2 a lime
- 1 teaspoon of sriracha
- salt to taste
First up, cut your jalapeños and drain the corn.
Once you’ve got the corn and the jalapeños in a bowl, add in the sriracha, lime juice and crumbled feta. Stir and then add the salt to taste.
Looks so good. You could sub out the can corn for fresh corn on the cob, yet just be sure to cook it first and chop it up nicely. That’ll add far more freshness. I think the next time I’m at the store I’ll pick some up and even try and roast it first. Wouldn’t that be great? Like a play on the street corn salad.
If you’re looking for a bit more heat in this corn and feta salad then leave the seeds in the jalapeños. It’s a bit too spicy for me in this recipe, yet maybe start off with a 1/4 of the seeds and go from there.
Don’t forget – taste and taste again.
A few weeks ago we had tacos with the flat roasted chicken and added this salad on top. It was so good. We usually eat tacos about twice a week and more often than not they’re never the same. Plus, taco leftovers (not assembled, of course) are so good for lunches.
Okay, there you have it – a light and bright salad with a bit of heat. Thanks for visiting and I’ll see you again soon.