Mexican Inspired Grilled Corn Salad

Umm…this recipe is to die for. This corn salad was SO good and easier than I thought it would be.  This is for sure a new staple in our house and accompanied my chimichangas perfectly.

INGREDIENTS:

  • 5 cobs of corn, shucked
  • 1 red bell pepper
  • 1 jalapeño pepper (remove seeds)
  • green or red onion
  • 2 ripe avocados
  • 1-2 tbsp light mayonnaise
  • 1 tsp cayenne pepper
  • feta cheese
  • 1/2 a lime

INSTRUCTIONS:

  1. Pour vegetable oil in a skillet and heat it up, place corn in pan rotating every 2 minutes or so until it is grilled. I like to cover the pan with tinfoil in between turns just to help the corn cook a bit faster and limit oil splashing!)
  2. While your corn cooks dice peppers and onions and put in large bowl. Core and cut your avocados and put in bowl.
  3. Once your corn is cooked properly (see photo above) remove from heat and let stand for a few minutes until it is cool enough to touch.  Stand corn on either end and shave off kernels.
  4. Add corn into the bowl, squeeze 1/2 lime over mixture, add in mayonnaise and cayenne and mix everything together.
  5. Crumble feta over top (i used a lot – it’s really good) and serve.

Want to serve these with Chimichangas like I did? Check out the recipe here

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