Side dishes are finicky. Some people like potato salad, but some don’t. Some people like coleslaw, but some don’t. If you happen to like neither — you can go for a big bowl of berries or this super fresh corn salad.Super simple. Super fresh. Super delicious.

Mexican Corn Salad

Mexican Corn Salad

Serves 3-4.

2 tablespoons salted butter
3 cups corn (4-5 large ears), cut from the cob
1/2 jalapeno, seeded and finely diced
1 clove garlic, grated
2 green onions, sliced
1 handful cilantro, chopped
1 lime, juiced
2 tablespoons cotija cheese (or feta), crumbled
chili powder to taste

Melt the butter in a heavy skillet over medium-high heat. Add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes. Add the jalapeno, saute for a minute and remove from heat.

Mix in everything else and serve warm or at room temperature. You can make ahead and chill — just let it come to room temp before serving.

http://www.fitnesswomanmagazine.com/wp-content/uploads/2015/10/Mexican-Corn-Salad.jpghttp://www.fitnesswomanmagazine.com/wp-content/uploads/2015/10/Mexican-Corn-Salad-150x150.jpgAdminRecipes
Side dishes are finicky. Some people like potato salad, but some don’t. Some people like coleslaw, but some don’t. If you happen to like neither — you can go for a big bowl of berries or this super fresh corn salad.Super simple. Super fresh. Super delicious. Mexican Corn Salad Serves 3-4. 2 tablespoons...