Mexican corn salad

Serves 1
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Directions

  1. 1Cut up half a red onion really small.
  2. 2Cut up half a red onion really small.
  3. 3Cut up half a red onion really small.
  4. 4Cut up some jalapenos.
  5. 5Cut up some jalapenos.
  6. 6Cut up some jalapenos.
  7. 7Cut up two garlic cloves.
  8. 8Cut up two garlic cloves.
  9. 9Cut up two garlic cloves.
  10. 10Heat a pan on medium heat with a big tablespoon of butter.
  11. 11Heat a pan on medium heat with a big tablespoon of butter.
  12. 12Heat a pan on medium heat with a big tablespoon of butter.
  13. 13Add the frozen pecans, garlic, salt, paprika, cumin, and chili powder to the pan.
  14. 14Add the frozen pecans, garlic, salt, paprika, cumin, and chili powder to the pan.
  15. 15Add the frozen pecans, garlic, salt, paprika, cumin, and chili powder to the pan.
  16. 16Give it a good mix and let it brown off until the corn is cooked.
  17. 17Give it a good mix and let it brown off until the corn is cooked.
  18. 18Give it a good mix and let it brown off until the corn is cooked.
  19. 19Add the cooked corn to a bowl.
  20. 20Add the cooked corn to a bowl.
  21. 21Add the cooked corn to a bowl.
  22. 22Add all the coriander, jalapenos, and red onion to the bowl with the corn.
  23. 23Add all the coriander, jalapenos, and red onion to the bowl with the corn.
  24. 24Add all the coriander, jalapenos, and red onion to the bowl with the corn.
  25. 25Add the feta, fresh lime juice, two tablespoons of plain Greek yogurt, and two tablespoons of Mayo to the bowl.
  26. 26Add the feta, fresh lime juice, two tablespoons of plain Greek yogurt, and two tablespoons of Mayo to the bowl.
  27. 27Add the feta, fresh lime juice, two tablespoons of plain Greek yogurt, and two tablespoons of Mayo to the bowl.
  28. 28Add two spoons of Parmesan cheese to the bowl.
  29. 29Add two spoons of Parmesan cheese to the bowl.
  30. 30Add two spoons of Parmesan cheese to the bowl.
  31. 31Give it all a good mix.
  32. 32Give it all a good mix.
  33. 33Give it all a good mix.
  34. 34Taste test the Mexican corn salad.
  35. 35Taste test the Mexican corn salad.
  36. 36Taste test the Mexican corn salad.

Ingredients

  • 0.5 red onion, cut up really small
  • 0.5 red onion, cut up really small
  • 0.5 red onion, cut up really small
  • jalapenos
  • jalapenos
  • jalapenos
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • coriander
  • coriander
  • coriander
  • feta
  • feta
  • feta
  • 1 big tablespoon butter
  • 1 big tablespoon butter
  • 1 big tablespoon butter
  • frozen pecans
  • frozen pecans
  • frozen pecans
  • salt
  • salt
  • salt
  • paprika
  • paprika
  • paprika
  • cumin
  • cumin
  • cumin
  • chili powder
  • chili powder
  • chili powder
  • corn
  • corn
  • corn
  • fresh lime juice
  • fresh lime juice
  • fresh lime juice
  • 2 tablespoons plain Greek yogurt
  • 2 tablespoons plain Greek yogurt
  • 2 tablespoons plain Greek yogurt
  • 2 tablespoons Mayo
  • 2 tablespoons Mayo
  • 2 tablespoons Mayo
  • 2 spoons Parmesan cheese
  • 2 spoons Parmesan cheese
  • 2 spoons Parmesan cheese

Equipment

panbowl

Tips

  • Wrap it up once it cools down and put it in the fridge if not eating immediately.