Mexican Corn Salad

You know a recipe is delicious when you make it in the dead of winter with frozen corn, and then you wait 5 MONTHS to make it again using fresh KY grown corn.  It's been very hard waiting so long, but it was completely worth it!  The Hubby loves corn so I'm trying to find new ways to make it because my in-laws grew corn so we are reaping those benefits!

 {Mexican Corn Salad}

 {Making the salad is so easy!}

 {Ready to eat!}

 {Top view}

Mexican Corn Salad
from Closet Cooking

Makes 4 servings

3 tablespoons butter
3 cups corn (about 4 ears), cut from the cob OR 1 pound frozen
1 jalapeno, 1/2 seeded, finely diced and the other finely diced (just want a slight heat from it!)
3 tablespoons mayonnaise
2 glove garlic, grated
2 green onions, sliced
1 tablespoon cilantro, chopped
1 tablespoon lime juice
4 oz feta, crumbled
chili powder to taste

1. Melt the butter in a heavy skillet over medium-high heat.
2. Add the corn, toss and let it sit cooking until slightly golden (burned corn is TERRIBLE!)
3. Add the jalapeno, saute for a minute and remove from heat.
4. Mix remaining ingredients into the corn.
5. Serve warm or at room temperature.

How do you change it up with corn?  I'd love some more ideas (I do have another salad or two up my sleeves)!

 Thanks to Tinned Tomatoes and Lisa's Kitchen for hosting a vegetarian food challenge! 

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