My brother-in-law made Mexican Street Corn on the cob for a family cook-off a while back and I’ve wanted to make a variation of it ever since. Because Jordan is a star amateur chef, I can’t compete with what he made, but this salad was superb nonetheless.
16 oz. frozen yellow corn
2 tbsp. Olive oil
3 tablespoons plain Greek yogurt
4 oz. fat free feta cheese
2 tbsp. lime juice
1 tbsp. jalapeno pepper (finely chopped)
1/3 cup fresh cilantro
2 tbsp. red onion (finely chopped)/(optional)
2 cloves minced garlic
1/2 tsp. chili powder
salt and pepper to taste
Heat olive oil over medium heat. Add frozen corn and let cook until corn starts to char, stirring occasionally. While the corn is cooking, mix the remaining ingredients together and stir well. When the corn is done (takes about 7-8 minutes), gently stir with other ingredients and serve immediately.