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SPICY MEXICAN STREET CORN SALAD Recipe

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This recipe for SPICY MEXICAN STREET CORN SALAD is from Regi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 14 oz bags of frozen corn
1 tablespoon olive oil
1/4 cup mayonnaise
8 oz feta cheese
1/2 jalapeno, diced (remove the seeds for less heat)
1/2 cup chopped parseley
3 cloves garlic
1 lime
1/2 tsp chipotle sea salt (or 1/4 tsp chili powder + 1/2 tsp sea salt)
Pinch of red pepper flakes
Directions:
Directions:
In a large skillet, cook the corn in the olive oil over medium heat for 10-12 minutes, stirring occasionally.
You want to lightly toast the corn kernels.
In a large bowl, combine the mayo and feta until mixed.
Stir in the diced jalapeno and cilantro.
Using a garlic press, crush the garlic and stir in. (If you don’t have a garlic press, just finely mince it then stir in.)
Slice the lime in half and use a fork to juice each half. Add the juice into the bowl.
Add in the corn into the cheese mixture and stir until well coated.
Sprinkle with chipotle sea salt, and red pepper flakes, then mix, and serve!
Personal Notes:
Personal Notes:
This is absoltely delicious.

 

 

 

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