Refreshing (Leftover) Corn Salad Recipe

We always seem to have a few corn on the cob leftovers and last night I whipped up this super simple recipe that proved to be a bit sweet and a tad savory. Enjoy!

Ingredients

6 leftover cooked corn cobs

4 leaves of fresh basil chopped into tiny pieces

Light sprinkle of olive oil

Salt and pepper to taste

2 pinches of fresh rosemary chopped into tiny pieces

Goat cheese or feta (your choice)

Chef notes: You can also add cherry tomatoes to this or even cucumber. Or avocado would be tasty too! I was working with limited supplies in my fridge and pantry.

Directions:

Take each corn cob and cut kernels off into a medium sized bowl. Add basil, salt, pepper, and rosemary — then stir. Sprinkle olive oil over the top of the salad and toss. Top with crumbled goat or feta cheese. Serve immediately.

YUM!