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Spicy Mexican Street Corn Salad

5 from 6 reviews

This makes enough for a large party, so feel free to half the recipe if you don’t need as much!

Ingredients

Instructions

  1. In a large skillet, cook the corn in the olive oil over medium heat for 10-12 minutes, stirring occasionally.
  2. You want to lightly toast the corn kernels.
  3. In a large bowl, combine the mayo and feta until mixed.
  4. Stir in the diced jalapeno and cilantro.
  5. 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.)
  6. Slice the lime in half and use a fork to juice each half. Add the juice into the bowl.
  7. Add in the corn into the cheese mixture and stir until well coated.
  8. Sprinkle with chipotle sea salt, and red pepper flakes, then mix, and serve!