MEXICAN STREET CORN SALAD RECIPE

This twist on a classic Mexican street food features charred corn kernels tossed in a creamy and zesty dressing.

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INGREDIENTS:

Heat the olive oil in a large nonstick skillet or wok over high heat until shimmering.

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Add corn kernels and cook without moving until charred on one side (about 2 minutes). Toss corn, stir, and repeat until charred on the second side. Cook for a total of 10 minutes. Transfer to a large bowl.

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Add the feta cheese, jalapeño, scallions, cilantro, garlic, mayonnaise, lime juice, and chile powder to the bowl and toss to combine.

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Taste and adjust seasoning with salt and more chile powder to preference.

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SERVE AND ENJOY!

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