This is a perfect comforting yet refreshing summer salad.  I like it at room temperature or just a little warm.

Ingredients:

Salad:

-2 fresh green chili peppers

-2 to 3 bunches (~2 lbs.) fresh asparagus (I only used the tips ~1 to 1 ½ inches)

-4 to 6 ears of fresh corn

– ½ c. crumbled feta

– ¼ c. fresh chopped cilantro

-S & P

-cooking spray (I use PAM)

Place chili peppers, asparagus tips, and corn (pre cut from the cob) on to a foil lined baking sheet pre oiled with cooking spray. Sprinkle asparagus and corn liberally with S & P.  Roast in 400° oven for 30 minutes.  Remove skin, stems, and seeds of peppers dice what remains of peppers and toss in a large bowl with corn and asparagus.  While still warm toss with dressing to coat (starting with half of the dressing and adding more as desired).  Transfer to serving dish. Top with feta and cilantro. Eat It!

P. S. Next time I will grill the corn on the cob first then shave it into the salad.  I may also grill the asparagus and peppers as well.

Dressing:

-¼ c. sour cream

-2 T. mayo

-2 t. chili powder

-1 to 2 T. fresh lime juice

-S & P to taste

Combine all ingredients into a bowl whisk together until well combined.  Toss with salad immediately or refrigerate for a few days.  (Also wonderful painted on an ear of grilled corn, sprinkled with crumbled cojita)

Fun Food Tip:

I used these as a salad topper.  Not as much bang for my buck with these.  Only 8.5 chips for ~100 calories.  They taste a little like Cheese Its.