Quick picnic side dish.
I love fresh sweet corn. I always make a few more than for one meal. I’ll eat it cold out of the fridge the next day for breakfast!
Slide a knife down the sides to remove the kernels.
Combine with a rinsed and drained can of beans – black, pinto or kidney.
Chop a few tomatoes and avocados.
I dressed this with a bit of olive oil, white vinegar and Smoky Seasoned Salt.
I realize that most won’t have Lapsang Souchong Tea for the above recipe. An alternative would be to sprinkle with taco seasoning or my Southwest Seasoning and smoked salt.