This is a take off of a traditional Mexican corn salad; tasty, quick and easy, you will love it!
Four ears of corn
Salt & Pepper
Cut corn off of ears, place 2 pats of butter in a non-stick skillet and melt on medium heat. Add corn, making sure all the kernels are coated with the butter mixture. After about 5 minutes, you will notice the kernels will have a bit of a char on them, perfect and done!
Place the corn into a metal mixing bowl and allow to cool for a few minutes. Add four tablespoons of feta, mix. Slice about 6 pickled jalapenos into small slices and add to corn. Squeeze half the juice of the lime in and stir.
Salt & Pepper to taste…great hot or cold!!