Katie’s Roasted Corn Salad
Y’all. I have to admit I had SERIOUS doubts about this corn salad. I even said right before serving, “I don’t know if anyone will like this, I just need to get it off my list.” Not that I didn’t think it was good if you liked that sort of thing. I’m not a huge fan of salads like this but WOW. This really surprised me. Somewhere, some way this salad was very sweet. Scott likes to say Emeril explains it best when he says everything was just getting happy together. Indeed. And it made me quite happy. I went back for 2nds and 3rds. We guessed that it might even better the second day like a lot of salads do but no, this was best as soon as it was made.
I don’t know why I waited so long to make this. I really don’t. Because this was some YUMMY chili. I used it to make nachos and seriously best nacho/taco/Mexican meat I’ve ever had. There’s no way I can go back to those seasoning packets. Then again, for the size bag of masa I bought just to make these, I’ll need to make it at least 407 more times.
I have to be in the mood for mozzarella sticks and the day PW posted the link to this recipe, I found myself in the mood. I made them less than 2 hours after she posted it. And yummo. These really came out to perfection.
I’m getting so close to the finish line here! I only have 2 more breakfast recipes to go!