Mexican Corn Salad

Serves

4

Prep Time

10 minutes

Cook Time

5 minutes

Ingredients

2 tbsp. olive oil
1.2 lbs. (545g) frozen corn kernels, thawed
6 green onions, sliced
4 tbsp. cilantro, chopped
¼ cup (40g) feta cheese, crumbled
1 lime juiced
1 jalapeño pepper, seeded, chopped
1 garlic clove, minced
½ tsp. salt
½ tsp. chili powder

Nutrition

(Per Serving)

Calories

215

Fats

10 g

Protein

6 g

Carbs

30 g

Instructions

  • Heat the oil in a large pot over a medium-high heat. Add the corn and cook, stirring often, until the corn becomes charred and starts to pop, around 5-6 minutes.
  • Transfer the corn into a large bowl, add the remaining ingredients and toss to mix. Serve immediately.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.