Down East 2013 ©
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.
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