Recipe: Mexican Street Corn Salad

Can I just say how much I have missed sharing recipes on here?!

Really, I've missed coming up with them the most, but the best thing about food is sharing it with others, so I am super excited to be {hopefully} back in the routine of sharing new recipes with you guys once a week!

This little dish can be served as a side, a dip, or a topper over grilled chicken- we've eaten it all three ways in the last three days. ;) It was inspired by my favorite side dish at Bartaco in Buckhead. I ate there last week with my Mops table and convinced the whole table to order this side with their tacos. I mean who knew corn could be so fabulous?!

So just make it once, even if it doesn't sound like your thing. I'm pretty darn sure you'll love it. Oh, and leave out the red pepper flakes if you don't like spicy.

(recipe inspiration from here)

Ingredients:

2 tablespoons olive oil

1 bag Trader Joe's frozen, roasted corn (looks like this)

2 tablespoons mayonnaise

3/4 cup feta cheese, crumbled

1/4 cup finely sliced scallion greens

1/4 cup fresh cilantro leaves, finely chopped

2 cloves garlic, minced

juice from 1 lime, or 1T

1/2T crushed red pepper flakes (or less if you want less spice)

Directions:

Heat oil in a large non-stick skillet. Add corn and cook on medium heat until heated through, stirring frequently (about 5 minutes). 

Add remaining ingredients. Stir until warmed through and well blended. Serve as a side, over grilled chicken, or use as a dip.

For the grilled chicken, I used a zesty Italian dressing for the marinade and grilled on medium heat for 6-7 minutes on each side.