Mexican-inspired Street Corn Salad

Mexican-inspired Street Corn Salad 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! 8 Kirsten Bell Side Dish https://d2zupx01utsj9r.cloudfront.net/media/filer_public/99/d6/99d67138-a883-4103-a243-609c6eeb4e47/unadjustednonraw_thumb_69da.jpg 2 tbsp Organic Valley Ghee 2 garlic cloves, minced 4 cups frozen corn ¼ cup diced scallion greens 1 jalapeño pepper, seeded and chopped ¼ cup mayonnaise 1 ½ tbsp fresh lime juice 1 tsp chipotle chili powder ½ tsp salt 1 medium avocado, pitted and diced ¼ cup fresh cilantro, chopped 5 oz. Organic Valley Feta Cheese, crumbled

1 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!