Southwestern Corn Salad
Cuisine: Southwestern
Author: Anita
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Ingredients
  • 5 cups corn cut from the cob (~4-5 large ears) or frozen corn
  • 2 tbsp butter
  • 2 garlic cloves, minced
  • ½ tsp each salt and pepper
  • 2 tbsp mayonnaise
  • ¼ cup sour cream
  • ½ cup parmesan cheese, finely grated
  • 3 tbsp fresh lime juice
  • ¼ cup hot diced green chiles or 3 tbsp Jalapeno, seeded and finely chopped
  • ⅔ cup cilantro leaves , roughly chopped
  • 1 cup green onion , finely sliced
  • ½ cup red onion , finely chopped
  • Garnish with feta or cotija cheese, black olives, avocado, or cherry tomatoes, as desired
Instructions
  1. Cut the corn kernels off the cob .If using frozen, no need to thaw.
  2. Melt butter in a large skillet over medium high heat. Add corn and cook for 5 minutes, stirring every now and then, until starting to brown. Add salt and pepper halfway through cooking corn. Add garlic and stir for 2 minutes.
  3. Transfer corn into large bowl. Blend mayonnaise, sour cream, lime juice and parmesan in a small bowl. Pour over the corn, and stir well to combine - heat will "melt" dressing. Add cilantro, red onion, green onion and green chiles or jalapeno. Stir again.
  4. Transfer to serving bowl. Crumble over cotija/feta and garnishes of choice. Serve warm or at room temperature.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/salads/southwestern-corn-salad/