Salads · Vegetables / Side Dishes

Mexican Corn Salad

Question of the day:

Why is it, that when you have an opportunity to sleep in, you wake up super early revving to get the day started……and on the days you have to get up early, you want to pull the covers over your face, wave the white flag and say “I surrender!”

The world may never know.

Of course, it doesn’t help one iota that the temperature was 51 degrees this morning, as well as windy and overcast. A perfect day for staying in bed.

Yet here I am at work, surrounded by a bunch of grouches.

Next time, I’m calling in dead. Because calling in sick just doesn’t cut it anymore.

Mexican Corn Salad – adapted from Serious Eats

2 tablespoons butter
3 cups corn (about 4 ears), cut from the cob
1/2 jalapeno, seeded and finely diced
1 glove garlic, grated
2 green onions, sliced
1 handful cilantro, chopped
1 lime, juice
chili powder to taste

Melt the butter in a heavy skillet over medium-high heat. Add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes. Add the jalapeno, saute for a minute and remove from heat.
Mix in remaining ingredients and serve warm or at room temperature.

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