Mexican Corn Salad

Mexican Corn Salad


  • 2 tablespoons butter
  • 3 cups corn (about 4 ears), cut from the cob
  • 1/2 jalapeno, seeded and finely diced
  • 3 tablespoons mayonnaise
  • 1 glove garlic, grated and 2 green onions, sliced
  • 1 handful cilantro, chopped
  • 2 tablespoons cotija (or feta), crumbled
  • 1 lime, juice and chili powder to taste


Melt butter in a heavy skillet over medium-high heat. Add corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes. Add the jalapeno, sauté for a minute and remove from heat. Mix everything and serve warm or at room temp.

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