Corn Salad

I found this AMAZING corn salad recipe that has been an absolute hit. It is SO addicting and everyone that I know that has tried it cannot get enough of it, so I'm sharing it with you. I found the original recipe here, but have made some subtle changes, aka no measuring and different cheese. When I cook, I taste test until I have it how I like it!

What you need:

• 4 cans of sweet corn-drained
• 1 cob of grilled corn (corn taken off) (only if you feel the need for it-sometimes a little bit of grilled corn adds a ton of flavor, but without it, the dish won't be ruined - just add another can of corn)
• 2 medium jalapenos seeded and diced
• Bunch of cilantro chopped
• 1/2 cup of mayo
• Chili powder to taste.
• Goat cheese (the 1/2 containers)
• Juice of 1 lime (optional)

Add the corn to the pan once it is hot and cook for approximately 10 minutes.  After 10 minutes, add in the diced jalapeno and cook until slightly soft (5-10 minutes).

 

When done, strain the water that accumulates from the pot and then add the corn/jalapeno to a bowl. 

Add in all the remaining ingredients EXCEPT the goat cheese, mix thoroughly and toss in the fridge to cool.  When adding the chili powder, add in approximately 1 tablespoon at a time until it's how you like it.  If your like me and accidentally put in WAY too much chili powder like I did below and didn't realize it until it was mixed together, you can just rinse off the corn/mayo/chili mix and start over.

This dish is tasty warm but great cooled down.

Once completely cooled fold in the crumbled goat cheese and viola Mexican Corn Salad!!

 

 Enjoy!!