April 5, 2013

mexican corn salad


If we are being honest here, which we are, I pin a lot of delicious looking recipes that I rarely get around to making. But, when this recipe came across my pin board, I knew it was fate to make. Something about the mix of corn, avocado and feta had me at hello.

I liked the simplicity of the recipe as well, not many ingredients, almost 100% fresh and simple to prepare. So for that, I will dedicate this to my sister Ally, who says she is really only interested in simple recipes with few ingredients. You are welcome.

What is everyone doing this weekend? It’s my first weekend in awhile where I don’t have a lot going on, so I’m going to take the opportunity to just chill and enjoy my city.



Mexican Corn Salad
serves 4

2 tablespoons butter
3 cups corn (about 4 ears), cut from the cob (you can also use frozen corn if not in season)
1/2 jalapeno, seeded and finely diced
3 tablespoons mayonnaise
1 glove garlic, grated
2 green onions, sliced
1 handful cilantro, chopped
1 lime, juice
2 tablespoons cotija (or feta), crumbled
chili powder to taste

Melt the butter in a heavy skillet over medium-high heat. Add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes.

Add the jalapeno, saute for a minute and remove from heat. Mix everything and serve warm or at room temperature.