mexican street corn

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Corn

  Sweet, yellow, frozen, kernels on cob, unprepared

  3 cup kernels or 492g

• Salt

  Table

  1 dash or 0.4g

• Light mayonnaise

  Salad dressing, light

  2 tbsp or 30g

• Feta cheese

  2 oz or 57g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ cup, chopped or 50g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Garlic

  Raw

  100g

• Lime juice

  Raw

  1 tbsp or 15g

• Chili powder

  Spices

  100g

Directions

1. Heat oil in a large non-stick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until well charred all over, about 10 minutes total. Transfer to a large bowl.
2. Add mayonnaise, cheese, scallions, cilantro, jalapeño, garlic, lime juice, and chili powder and toss to combine. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately.