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.