Spicy Mexican Street Corn Salad

Step 1

In a large skillet, cook the corn in the olive oil over medium heat for 8-10 minutes, stirring frequently. The corn should be bright and warm but don’t overcook the kernels or they’ll become mushy.

Step 2

In a large bowl, combine the mayo and feta until mixed.

Step 3

Stir in the diced jalapeno, red onion, cilantro, chili powder, and garlic.

Step 4

Slice the lime in half and use a fork to juice each half. Add the juice into the bowl.

Step 5

Add in the corn into the cheese mixture and stir until well coated.

Step 6

Sprinkle with sea salt, and red pepper flakes, then mix, and serve!