Mexican corn salad
Serves 1
Directions
- 1Cut up half a red onion really small.
- 2Cut up some jalapenos.
- 3Cut up two garlic cloves.
- 4Heat a pan on medium heat with a big tablespoon of butter.
- 5Add the frozen pecans, garlic, salt, paprika, cumin, and chili powder to the pan.
- 6Give it a good mix and let it brown off until the corn is cooked.
- 7Add the cooked corn to a bowl.
- 8Add all the coriander, jalapenos, and red onion to the bowl with the corn.
- 9Add the feta, fresh lime juice, two tablespoons of plain Greek yogurt, and two tablespoons of Mayo to the bowl.
- 10Add two spoons of Parmesan cheese to the bowl.
- 11Give it all a good mix.
- 12Taste test the Mexican corn salad.
Ingredients
- 0.5 red onion, cut up really small
- jalapenos
- 2 garlic cloves
- coriander
- feta
- 1 big tablespoon butter
- frozen pecans
- salt
- paprika
- cumin
- chili powder
- corn
- fresh lime juice
- 2 tablespoons plain Greek yogurt
- 2 tablespoons Mayo
- 2 spoons Parmesan cheese
Equipment
panbowl
Tips
- Wrap it up once it cools down and put it in the fridge if not eating immediately.
Related recipes
Peanut Noodle Salad
Italian · Salad
Italian Grinder Chicken Salad
Italian · Salad
Honey Mustard Harvest Dense Bean Salad
Italian · Salad
Pizza Night Chopped Salad
Italian · Salad
Roasted Cabbage Salad with Parmesan Panko & Charred Lemon-Dill Dressing
Italian · Salad
Caesar salad with griddled chicken
Italian · Salad
Roasted Beet Salad with Pistachios
Italian · Salad
Macaroni Salad
Italian · Salad
Italian Grinder Pasta Salad
Italian · Salad
Kim Kardashian's La Scala Chopped Salad
Italian · Salad
Laurelaa's kalter Nudelsalat
Italian · Salad1h
Artichoke Pasta Salad
Italian · Salad