Roasted Corn and Feta Salad with Creamy Red Pepper Greek Yogurt Sauce

roasted-corn-and-feta-salad-with-creamy-red-pepper-greek-yogurt-sauce_compressed

Serving Size 8

Ingredients

Salad Ingredients
  • 6 each Corn on the cob
  • 1/4 cup SupHerb Farms Fresh Frozen Onion Green
  • 2 teaspoons SupHerb Farms Fresh Frozen Jalapeno
  • 2 teaspoons SupHerb Farms Fresh Frozen Garlic Minced
  • 8 ounces Feta cheese — crumbled
Creamy Red Pepper Sauce Ingredients
  • 8 ounces Greek yogurt, plain
  • 4 tablespoons SupHerb Farms Fusions® Roasted Red Pepper Spread
  • 2 tablespoons Lemon juice
  • to taste Salt and pepper

Categories

Preparation

Salad Preparation
  1. Preheat oven to 350°F.
  2. Place corn on the cob in the preheated oven for 30 minutes or until slightly charred.
  3. Cut corn off of the cob and place in a large mixing bowl.
  4. Add SupHerb Farms Fresh Frozen Green Onion, Jalapeno, Garlic and feta cheese.
  5. Mix well and set aside.
Creamy Red Pepper Sauce Preparation
  1. Add yogurt, SupHerb Farms Fusions® Roasted Red Pepper Spread and lemon juice to a separate mixing bowl. Mix well and season with salt and pepper.
  2. Pour red pepper sauce over the corn mixture and toss well.

Serve as a side dish either hot or cold.

Add unique global flavor across five menu items with one versatile ingredient.