
posted in RECIPES / Sides And Snacks
Spicy Street Corn Salad
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Ingredients
- 12 oz corn
- 1/2 cup Pendery's Cilantro Large Flakes
- 1 tablespoon olive oil
- 1/4 tsp Pendery's Chile Blend (New Mexico Light)
- 1/4 cup mayonnaise
- 8 oz feta cheese, crumbled
- 1/2 jalapeño, diced
- 3 tablespoons diced red onion
- 3 cloves Pendery's Garlic Chopped
- 1 lime
- 1/2 teaspoon Pendery's Sea Salt
- Pinch of Pendery's Chile Pod Flakes
Method
- 1. In a large skillet, cook the corn in the olive oil over medium heat for 8-10 minutes, stirring frequently. The corn should be bright and warm but don’t overcook the kernels or they’ll become mushy.
- 2. In a large bowl, combine the mayo and feta until mixed.
Products you will need
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Chile Pod-Ancho FlakesAs low as $0.00
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Garlic-ChoppedAs low as $0.00
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Cilantro-Large FlakeAs low as $0.00
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Chile Blend-New Mexico LightAs low as $0.00
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Salt-SeaAs low as $0.00