First there were the strawberries, and then came the fresh corn.  Mmm.

Scott and I made a warm corn salad last night, which we combined with some marinated and grilled venison from ye ol’ freezer.  Add a tortilla, and you had some semblance of a fajita.  “Use What You Have” fajitas, we’ll call them.

I can’t help you with your venison needs, because that was all Scott’s responsibility.  I do know that there was Worcestershire sauce in the mix.  And I know that grilled chicken or beef would also be tasty with this combo.  And more importantly, I can help you with the warm corn salad.  It was almost exactly this recipe from But I’m Hungry/Amateur Omnivore.

But not quite.

Hannah’s Ever-So-Slight-Twist on Warm Corn and Bell Pepper Salad with Asparagus

• 1 bunch of asparagus, cut into 1-2″ pieces (because who wants to use a knife on their salad?)
• 1 tablespoon olive oil
• 2 bell peppers, diced
• 5 ears of corn, cooked and cut off the cob (grilled is tastier, microwaved is easier)
• 3 tablespoons butter
• 1 teaspoon cayenne
• salt and pepper
• cheese (we used Monterrey Jack, but I personally think that Feta would be just about perfect)

Preheat the oven to 350F. Line the asparagus on a baking sheet and drizzle with olive oil, salt and pepper. Bake for 20 minutes or to desired tenderness.

Meanwhile, in a large pan over medium-high heat, add the butter and diced peppers. Cook for 5 minutes, add the corn and season with salt and pepper and cayenne to taste. (I don’t usually measure my seasonings anymore, but please measure this time.  I probably used double the called-for cayenne, and my taste buds are mad at me.) Cook 5 more minutes.  Throw in the asparagus and give it a good stir before serving.

Serve on its own or add any cheese you like.  Monterrey Jack was tasty with grilled venison and tortillas.  Personally, I will be using Feta next time.  I predict good results.