10 minute zesty corn salad!

This is a take off of a traditional Mexican corn salad; tasty, quick and easy, you will love it!


Four ears of corn

Feta cheese

Pickled jalapenos

I lime


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!!




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