Creamy Corn Salad

Today I have the great honor of guest posting for Chef Dennis. He left the choice of dish up to me and I've created a delicious creamy corn salad, just perfect for summer. It's technically based on the Mexican street food called esquites but I've adapted it to suit our milder and healthier palates. Enjoy!

Ingredients
2 Cups cooked corn kernels *
1/4 Cup low fat mayonnaise
1/4 Cup low fat milk
1/4 Cup reduced fat feta cheese, crumbled
2 Tablespoons lemon juice
2 Tablespoons fresh parsley or cilantro, chopped
2 Tablespoons chopped red onion
Salt & pepper to taste

In a bowl, mix together the mayonnaise, milk, lemon juice and red onion. Add the corn kernels and herbs. Fold in the crumbled cheese and season to taste. This salad tastes best at room temperature but keep any leftovers refrigerated. Makes approximately 4 servings.

* If you use canned or frozen kernels, roast them briefly in a 400 degree oven until they develop a little color.