I stink at cooking. Ok, I don’t stink at it because it’s not rocket science to be able to follow a recipe. “I avoid cooking” is more accurate. While I love sampling delicious food, making it myself is too much of a hassle and too much of a time suck. Not only do I have to find recipes that I’m interested in making, but then it becomes a process of figuring out which ingredients I already have at my house (usually zero), running to the store to buy the ingredients I don’t have, and then finding the time to execute everything.
I stumbled across a variation of this recipe inside a mini Clean-Eating style magazine that was included as an insert in my recent Better Homes and Gardens subscription, and decided to improvise by adding a little bit of this and removing a little bit of that. What caught my eye about the recipe is 1) it involved only a few ingredients, 2) it is healthy (and would cancel out the Chic-Fil-A fries and chicken sandwich I ate the day before), and 3) can be eaten with chips… anything that requires dipping is good for me. Most importantly, it is easy. We had a family cookout at my house over Easter weekend and this was so good that we made it two nights in a row, and then my mom made it as a dish for a recent pool party at one of her girlfriends’ houses.
Once you have all the ingredients, the recipe takes less than five minutes of preparation.
This is what you need:
1. One package of frozen corn
2. One pint of cherry tomatoes cut into quarters
3. One container of pre-cut feta cheese
4. 1 cup- Fresh parsley
5. 1 cup- Fresh cilantro
6. 2 tsp lime juice
7. Salt and pepper to taste.
Combine everything together and keep adding salt and pepper until it tastes the way you like it. If you are feeling extra healthy and adventurous, you could add small cubes of avocado (but be careful not to mush them). Cheers to an easy hit.