This delicious side dish is everything you love about Mexican street corn, but in a flavorful, easy and convenient salad!
Prep Time 10 minutesminutes
Cook Time 11 minutesminutes
Total Time 21 minutesminutes
Servings 4
Ingredients
2tablespoonsolive oil
4cupsfrozen corn kernels
½cupchopped red onion
1largejalapenoseeded and diced (about 3 tablespoons diced)
2teaspoonsminced fresh garlic
¼cupcrumbled feta cheese
2tablespoonsmayonnaise
2tablespoonslime juice
¼cupchopped fresh cilantro
¼teaspoonground cumin
¾teaspoonchili powder
½teaspoonkosher salt
¼teaspoonfreshly cracked black pepper
Instructions
Heat olive oil in a large nonstick skillet over medium high heat. Add frozen corn and cook until corn is lightly charred (about 10 to 11 minutes), stirring occasionally.
Transfer corn to a large bowl and allow to cool to room temperature.
Add remaining ingredients and stir gently to combine. Serve immediately, or cover and refrigerate until ready to serve.
Notes
This recipe yields approximately 4 cups.
Fresh or canned corn (drained) can be used (the cook time will be less).
Wear gloves when working with jalapenos.
Increase the amount of mayonnaise for a creamier consistency, if desired. Yogurt or sour cream can also be added, but don't skip the mayo!
Adjust the amount of seasonings to your personal taste.
This is best served within 24 hours, but is good for up to 3 days (when properly stored in an airtight container in the fridge).