- Organic Valley
- Organic Prairie
- Protect Your Food
- Organic Valley
- Organic Prairie
- Protect Your Food
Mexican-inspired Street Corn Salad
5 min PREP•15 min COOK•20 min TOTAL
8 SERVINGS
Sweet corn meets spicy jalapeños, meets salty cheese. All in one bite? Seriously easy and seriously delicious, you’re going to want to add this salad to your weeknight dinners!
5 min PREP•15 min COOK•20 min TOTAL
8 SERVINGS
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Ingredients
2 garlic cloves, minced
4 cups frozen corn
¼ cup diced scallion greens
1 jalapeño pepper, seeded and chopped
¼ cup mayonnaise
1 ½ tablespoons fresh lime juice
1 teaspoon chipotle chili powder
½ teaspoon salt
1 medium avocado, pitted and diced
¼ cup fresh cilantro, chopped
Directions
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Melt the ghee in a large saucepan over medium heat. Add the garlic and cook for 1 to 2 minutes, or until softened and fragrant. Add the frozen corn to the pan and cook until softened and heated through, stirring occasionally, about 15 minutes. Remove the pan from the heat. Stir in the remaining ingredients. Serve warm!
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