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Servings: 4

Ingredients

  • 2 Cups cooked corn kernels (if you use canned or frozen kernels roast them briefly in a 400 degree oven until they develop a little color)
  • Cup ¼ low-fat mayonnaise
  • Cup ¼ low-fat milk
  • Cup ¼ reduced fat feta cheese crumbled
  • 2 Tablespoon lemon juice
  • 2 Tablespoons fresh parsley or cilantro chopped
  • 2 Tablespoons chopped red onion
  • Salt & pepper to taste

Instructions

  • In a bowl, mix together the mayonnaise, milk, lemon juice and red onion. Add the corn kernels and herbs.
  • Fold in the crumbled cheese and season to taste.
  • The salad tastes best at room temperature but keep any leftovers refrigerated