Mexican Corn and Feta Salad

This is a great side dish for your next Mexican feast!! It goes really well as a side salad, or as something to put in tacos or burritos.

In Mexico they would probably use queso fresco, but that can be hard to get in New Zealand, so this recipe uses feta cheese which is easy to find in the dairy section of the supermarket.

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Mexican Corn and Feta Salad

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Rating: 5
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Course

Starter/Side Dish

Cuisine

Mexican

Prep Time

5 minutes

Cook Time

10 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 cups bag frozen corn or 3-4fresh corn
• 2 tablespoons olive oil
• 3 tablespoons mayonnaise
• 3-4 oz Feta cheese crumbled
• 2 tablespoons lime juice
• 1 tablespoon jalapeno peppers finely chopped (optional)
• 1/3 cup fresh cilantro finely chopped
• 2 tablespoons red onion finely chopped
• 2 cloves garlic minced
• 1/2 teaspoon chili powder
• salt and pepper to taste

Course Starter/Side Dish Cuisine Mexican Prep Time 5 minutes Cook Time 10 minutes Servings people MetricUS Imperial Ingredients 1 cups bag frozen corn or 3-4fresh corn 2 tablespoons olive oil 3 tablespoons mayonnaise 3-4 oz Feta cheese crumbled 2 tablespoons lime juice 1 tablespoon jalapeno peppers finely chopped (optional) 1/3 cup fresh cilantro finely chopped 2 tablespoons red onion finely chopped 2 cloves garlic minced 1/2 teaspoon chili powder salt and pepper to taste

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Heat oil over medium heat. Add frozen corn and let cook until corn starts to char, stirring occasionally (it took about 7-8 minutes before my corn was lightly charred).
2. While the corn is cooking, mix together mayonnaise, cheese, lime juice, cilantro, red onion, garlic, chili powder, and salt and pepper in a large bowl.
3. When corn is done, gently fold it in with other ingredients.
4. Serve immediately and store any leftovers in the refrigerator.

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