Mexican-inspired Street Corn Salad with Organic Valley

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Recipe by Kirsten Bell

Kirsten is the blogger behind This Celebrated Life! She created a cooking and entertaining site as a resource for the modern everyday girl! She's always loved setting a beautiful table and serving a delicious dessert to friends!

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Mexican-inspired Street Corn Salad

Sweet corn meets spicy jalapeños, meets salty cheese. All in one bite? Seriously easy and seriously delicious, you’re going to want to add this salad to your weeknight dinners!

5 MIN PREP

15 MIN COOK

20 MIN TOTAL

8 servings

Ingredients

2 tablespoons Organic Valley Ghee

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A head of garlic with a clove on the side.

2 garlic cloves, minced

4 cups frozen corn

¼ cup diced scallion greens

1 jalapeño pepper, seeded and chopped

¼ cup mayonnaise

1 ½ tablespoons fresh lime juice

1 teaspoon chipotle chili powder

½ teaspoon salt

1 medium avocado, pitted and diced

¼ cup fresh cilantro, chopped

5 ounces Organic Valley Feta Cheese, crumbled

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Directions

Melt the ghee in a large saucepan over medium heat. Add the garlic and cook for 1 to 2 minutes, or until softened and fragrant. Add the frozen corn to the pan and cook until softened and heated through, stirring occasionally, about 15 minutes. Remove the pan from the heat. Stir in the remaining ingredients. Serve warm!

Mexican-inspired Street Corn Salad

Directions

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