Mexican Corn Salad (Edit recipe)

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It may be September but the corn in Hawai’i it is still hot and the harvest is in. The entire family loves corn and this is a fun spin on corn on the cob. I made this in a cast iron skillet but you can BBQ as well.

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PREP TIME

10 minutes

COOK TIME

10 minutes

INGREDIENTS

Serves: 6

Ingredients

3 whole Sweet Corn, Kernels cut off
2 Tbsp Salted Butter
1 tsp Sea Salt
1 clove Garlic, Minced
1 Tbsp Jalapeño, Minced
.25 tsp Black Pepper
.25 tsp Chili Powder
.25 tsp Paprika
2 Tbsp Avocado Oil Mayonnaise
.5 cup Cotija Cheese, Small dice
.5 whole Lime, Juiced
.25 cup Green Onion (Scallion), Sliced

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Shuck and wash corn and cut off the kernels.
In a cast iron skillet melt the butter and cook the corn on medium heat for 5 minutes. Stir periodically.
Add salt, garlic, jalapeño, pepper, chili, and paprika. Stir and cook for 3-4 minutes.
When done pour into a bowl.
Add mayonnaise, cheese, lime juice, and scallions. Stir to combine.
Refrigerate for at least 2 hours.

Notes

You can add cilantro if desired.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	164
Fat:	15 g
Carbohydrates:	7 g
Protein:	6 g
Cholesterol:	36 g
Sodium:	570 mg
Fiber:	1 g
Sugars:	3 g
Calculated per serving.