1jalapeno pepperseeded and stemmed, finely chopped
2oz (60g)feta or Cotija cheesefinely crumbled
Chili powder or crushed chili flakesto taste
Sea salt and ground pepperto taste
Heat oil and butter in a large heavy-bottom skillet or wok over high heat.
2 tbsp (30ml) vegetable oil, 1 tbsp butter
Add corn kernels, season to taste with salt and pepper. Allow them to cook undisturbed for 2-3 minutes, or until golden-brown.
3 cups frozen corn kernels
Toss once then continue to cook undisturbed for a couple of minutes more. Stir in the garlic and continue to cook until the corn is mostly charred and tender, around 4-6 minutes.
1 to 2 medium cloves garlic
Transfer to a large salad bowl.
While the corn is still warm, add in the remaining ingredients and season to your taste.
1 large ripe but firm avocado, 1 small red onion, 1/2 cup (1/2 oz) fresh cilantro leaves, 1 jalapeno pepper, 2 oz (60g) feta or Cotija cheese, 2 tbsp (30ml) mayonnaise, 2 limes, Sea salt and ground pepper, Chili powder or crushed chili flakes
Toss to combine and serve warm or cool.
Use fresh, frozen or canned corn. If you're using fresh, read the expert tip above for the easiest (and least messy) way to remove corn kernels from the cob.
Leaving the corn undisturbed in the skillet for the first 2 to 3 minutes helps it blacken a bit for a charred flavor and color. You'll toss the corn once, then cook for a couple more minutes without stirring to char the other side, before adding the garlic and cooking until the corn is nice and soft with char marks on all sides.
You can add canned beans for protein, or mix up the ingredients with juicy tomatoes, extra spice or a different kind of cheese.
For vegan corn salad, use dairy-free butter and mayo. Swap the cheese for vegan feta.
Serve this salad warm, chilled or at room temperature.
You can make the salad ahead of time, but it's best to slice and add your avocado just before serving so it stays bright and creamy.