Corn on the cob can get boring, but this variation will get the team ready for action. Fiesta corn salad goes well with grilled chicken, steak or even fish, we’ve been known to eat it on it’s own or mix it into a large bowl of lettuce.
2 tablespoons olive oil
3 cups corn (about 4-5 ears) cut from the cob
1/2 Jalepeno seeded and finely chopped
3 tablespoons, creamy salad dressing of your choice – we’ve used ranch and peppercorn and both times it’s been fantastic!
2 cloves garlic peeled and finely chopped
2 green onions chopped (hint: a fast way is to use scissors and just cut them into tiny pieces)
1 handful of cilantro chopped
1/4 cup fresh lime juice
1/4 cup feta cheese
1/4 teaspoon chili powder
1. In skillet or saute pan on medium-high heat, place olive oil and corn, let the corn char then mix and let it char again – approximately 6-7 minutes each side.
2. Add the jalepeno and garlic and saute for another 2 minutes, remove from heat
3. Pour skillet mixture into a glass bowl and mix with remaining ingredients
4. Eat warm, at room temperature or chilled – it’s great all three ways