Mexican Corn Salad

Mexican Corn Salad

from theblondcook.com
21 min

Ingredients

  • 2 tablespoons olive oil
  • 4 cups frozen corn kernels
  • 1/2 cup chopped red onion
  • 1 large jalapeno (seeded and diced (about 3 tablespoons diced))
  • 2 teaspoons minced fresh garlic
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons mayonnaise
  • 2 tablespoons lime juice
  • 1/4 cup chopped fresh cilantro
  • 1/4 teaspoon ground cumin
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper

Directions

  1. 1

    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.

  2. 2

    Transfer corn to a large bowl and allow to cool to room temperature. 

  3. 3

    Add remaining ingredients and stir gently to combine. Serve immediately, or cover and refrigerate until ready to serve.