mexican corn salad.

this salad is pretty fantastic.  i love corn.  i love feta.  &, as it turns out, i love them together.  so give this a try for a delicious, warm, spring salad.

mexican corn salad

found on: pinterest

original recipe: closet cooking

2 T evoo

2 cloves minced garlic

3 ears of corn, freshly cut from the cob

1 jalapeño, seeded & finely diced

4 stems green onions, sliced

1 bunch cilantro, chopped

2 oz feta, crumbled

2 T unsweetened almond milk

1 lime, juice

1 tsp chili powder

salt

optional: serve over a bed of arugula

1.  to cut corn from the cob, put a small bowl upside down inside of a big bowl.  place one ear of corn on end on top of the small bowl & slice the kernels off of the cob.  this is the best way i've heard to make as small of mess as possible.  my mess is still huge.  but better than it could have been.  once you've gotten all of the kernels off of the cob, use the back of the knife to scrape down the cob.  this will get out all of those delicious sweet corn sugars too.

2.  in a skillet, heat oil over medium high heat.  add garlic & lightly toast, a minute or two until everything sizzles.

3.  add the corn & stir around.  add jalapeño.  continue cooking on medium high until heated through, 10ish minutes.

4.  turn heat to low.  add green onions, cilantro, feta, almond milk, lime juice, chili powder, & salt.  stir stir stir.  taste!  pretty darn delicious, right?

5.  we served our warm mexican corn salad on top of fresh arugula.  it was quite a tasty choice, adding some pepperiness & freshness & crunch.  this will certainly be enjoyed again soon!

love love,

kjp.