This is for when you want to eat corn, but make it complicated.Â
5 ears corn - shucked + boiled or roastedÂ
6 small cucumbers - or 1 large english cuke - chopped roughlyÂ
2 bunches scallions - choppedÂ
25 cloves garlicÂ
1 white onion - thin sliceÂ
1 cup roasted peanutsÂ
2 cups feta - big chunks is bestÂ
4 limes - zest 2 of them, juice all 4Â
¼ cup red wine vinegarÂ
2 tsp chili flakesÂ
2 tsp chili powderÂ
¼ cup sriracha sauceÂ
¾ cup olive oilÂ
2 TB sugarÂ
Roast your garlic at 400 until it is golden brown. Add the scallions to the tray and roast another 5-8 minutes, until darkened and crispy. Remove the roasted or boiled corn from the cob. Mix everything together in a big bowl. It’s good day of but better second day! BUT if you're eating it the next day, wait to add the peanuts so they don’t get soggy.Â