Mexican Corn Salad

It has been pouring heavily and there are few things that can give you bliss like farm fresh corn on the cob. For this months Secret Recipe Club I was assigned Lauren's    Blog Sew You Think You Can Cook  Lauren is an aerospace engineer who left her job to stay at home to be with her son.
Laren has an amazing number and variety of recipes and you would be spoilt for choice if you had to choose one.
Since I was in the corn mood I settled for this one. A simple , quick to assemble one. Just perfectly hot for a rainy day. Do visit Lauren's blog for more.

Mexican Corn Salad

Ingredients

• 1 tbsp olive oil
• 1 cup fresh sweet corn
• 2 tbsp mayonnaise
• 3 tbs cilantro paste
• 1 tsp Garlic paste
• juice 1/2 lime
• 1 tsp Thyme
• 1 tbsp diced sweet onion
• 1 tsp diced jalapeños 
• 3 tbsp crumbled Feta or goat cheese 

Preparation

• Heat olive oil in a cast iron skillet over medium-high heat. Add corn and allow corn to char about 5 minutes – don’t stir too often but don’t let the corn burn.
• In a bowl whisk together the mayo, cilantro paste, garlic paste, lime juice, and  Thyme seasoning.
• Add the corn, onion, and jalapeno. Mix until combined. Gently fold in the Feta.
• Enjoy!

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