Creamy Corn Salad
In collaboration
with Mag Mayo
with Mag Mayo
- Preparation 30 min
- Cooking 10 min
- Servings 2 to 4
- Freezing I do not suggest
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Ingredients
- 3 cups frozen corn
- Bacon olive oil by Olives et Gourmandises
- 200 g feta cheese, crumbled
- 2 green onions, sliced
- 1/2 orange bell pepper, diced
- 3 tablespoons mayonnaise
- 1 teaspoon spicy Mexican chili
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Juice of 1/2 lime
- Salt and pepper from the mill
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Preparation
- In a large skillet over medium high heat, place the corn and drizzle with a good dash of bacon olive oil. Cook 8 to 10 minutes, stirring, until the corn is golden brown. Pour into a bowl and let cool for 15 minutes.
- Add the rest of the ingredients, season with salt and pepper and mix.