I can’t believe I’ve been out of college for over a year now. The last time I made this dish was in my incredible apartment at Elon. That place was at least 5x bigger than where I live now. I think we technically paid $500-ish a month per person. Jeez oh man, not to mention the counter space! and private bathrooms…We were basically living in lala land.
My past few posts have been laced with nostalgia, so the reminiscing will stop soon I promise. I just wish I could watch a movie montage of everything that has changed this year on the blog. Why didn’t I take screen shots! DANG! About a year ago, I was using a weird point and shoot/DSLR hybrid of a camera. The thought of actually being accepted by foodgawker seemed incredibly far-fetched. I edited my pictures on iPhoto instead of Photoshop. I was on blogger instead of WordPress, and I could barely get my family to read my posts. Oh, and I guess real culinary training counts, too.
- 6 ears of corn
- 1 cup sour cream
- 2 T low fat mayo
- 2 T cilantro, chopped
- 1½ T lime juice
- ¾ tsp onion or garlic powder
- ⅓ cup crumbled feta *optional
- 1 tsp salt
- Freshly cracked black pepper
- Bring a large stock pot to a boil. Season with salt and add the corn. When the water returns to a boil, cook for about 5 - 6 minutes (or occurring to your personal preference).
- Remove the corn and rinse with cold water to stop the cooking process.
- Let the corn cool completely before removing the kernels.
- In a large bowl, combine all of the ingredients and mix well.