Fresh Summer Corn and Quinoa salad

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The Yankee Crafty B*tch teaches you how to utilize all that fresh August corn.

Fresh August corn.  There is nothing like it.  It’s so fresh and sweet this time of year, you can practically eat it raw, straight off the cob.  We eat corn every night at the end of August and this is one of our favorite presentations short of slathered in butter and salt.

What you’ll need:

1 cup dry quinoa, cooked

4 ears of corn

2 red bell peppers

1/2 large vidalia onion, minced

1 cup packed parsley, chopped

6 oz jar of marinated feta packed in oil

1/2 teaspoon salt

Fresh cracked pepper to taste

What to do:

Steam corn for 4 minutes.  Let cool, then cut off the cob.  Quarter the bell peppers and grill until soft and slightly blackened, approximately 5 minutes per side.  Finely chop. 

Combine all ingredients in large bowl including the entire jar of feta, marinade and all.



Down East will be featuring contributors from all walks of Maine Life on DE Daily. Kathryn and Dash, the women behind the Yankee Crafty B*tch blog [2], will be bringing you the best in the world of crafts, food, sewing and gardens — all on the resourceful Yankee budget. So kick back, check out their posts, and get your craft on. If you're interested in contributing to DE Daily, send an e-mail to online@downeast.com [3] and tell us your ideas.