Mexican Street Corn Salad


4 C corn kernels
2 T clarified butter
½ red onion, diced
1/3 C cilantro
¼ C pickled jalapenos
3 oz. Feta cheese
3 T Mayo
1 ½ T lime juice
1 T garlic powder
1 t chili powder
1 t Chipotle powder
1 t Smoked Paprika
½ t sugar
1 avocado, diced (optional)


Heat butter in pan, add corn and char over medium high heat for 6 to 10 minutes or until the corn starts to get black marks on it.

Remove from skillet into a bowl.

Mix in with your onion, cilantro, and jalapeno. Stir to combine.

Mix your mayo, lime juice, chili powder, chipotle powder, sugar, and garlic together, taste and adjust.

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