Ingredients :
- For the dressing:
- 2 scallions thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 chipotle chile in adobo sauce about 1 tablespoon
- 1/2 teaspoon honey
- Salt and freshly ground black pepper
- For the salad:
- 1 tablespoon olive oil
- 3 cups frozen corn thawed
- 2 Roma tomatoes seeded and diced
- 1 medium cucumber peeled, seeded, and diced
- 1/4 cup minced fresh parsley
- 1 cup feta cheese
Directions :
- In a small bowl, whisk together scallions, olive oil, apple cider vinegar, chipotles, honey, and salt and pepper to taste (I like ¼ teaspoon salt and ¼ teaspoon pepper).
- In a medium skillet over medium-high heat, heat olive oil until shimmering. Add corn and cook until brown spots form, about 5 minutes.
- In a large bowl, add corn, tomatoes, cucumber, and parsley. Drizzle with dressing and stir to combine. Garnish with feta cheese.
