Summer Corn and Tomato Salad with Jalapeno-Lemon Feta

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.

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Serves: 4

INGREDIENTS
4 ears corn on the cob, cooked
1 pint cherry tomatoes, halved
4 ounces Jalapeño-Lemon Feta
fresh herbs to garnish (I used mint)

INSTRUCTIONS
Cut the corn kernels off the cob and toss into a medium-sized bowl with the tomatoes and feta, coating the fresh vegetables with the olive oil and lemon juice from the feta mixture. Garnish with fresh herbs of your choosing and serve.

JALAPEÑO-LEMON FETA

INGREDIENTS
2 tablespoons olive oil
1 half lemon, juiced
4 ounces light feta cheese, diced into cubes
¼ cup fresh mint leaves
1 jalapeño or Serrano pepper, sliced in half

INSTRUCTIONS
In a medium sized bowl, whisk olive oil and lemon juice until combined. Toss in feta, mint leaves and pepper. Let marinate in refrigerator overnight or at least 4 hours. Gently toss before serving.

NOTES
If you didn’t pre-make the Jalapeño-Lemon Feta, just substitute 4 ounces plain feta (I use light feta). Then dress the entire salad in 2 tablespoons olive oil and the juice from one lemon. Add 1 diced jalapeño or Serrano pepper and chopped fresh herbs of choice (I used mint).

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