Taco Tuesday just got a whole lot more delicious with this Mexican corn salad! It is the perfect summer side dish, with its spicy, tangy and incredibly delicious flavours. Corn is a popular grain source, being high in fibre and B vitamins, it can aid with digestion and also provide us with essential minerals such as zinc, magnesium, copper, iron and manganese.
Ingredients
2 x 420g tins corn kernals, thoroughly drained
1 Tablespoon Olive oil
1/4 cup mayonnaise
220 g feta cheese, crumbled
1 jalapeno, diced
1/2 small red onion, diced
1/2 cup corriander, chopped
1/4 teaspoon Mexican chili powder
3 cloves garlic, finely minced
1 lime, juiced
1/2 teaspoon sea salt
1/2 teaspoon red pepper flakes (optional)
Directions
In a large frypan, heat the oil over a medium heat and cook the corn for 8-10 minutes, stirring frequently. You may need to cook the corn in two batches so as not to crowd the pan. Once cooked set aside to cool slightly.
In a large mixing bowl, add the mayonnaise and feta and mix until combined.
Mix in the diced jalapeno, red onion, corriander, chili powder, garlic, and lime juice.
Add in the corn and mix until well combined.
Transfer to a serving dish and season with sea salt, and red pepper flakes (optional). Serve immediately. Enjoy!
