Mexican Corn Salad

Servings: 4

Preparation: 15 minutes

Cooking time: 5 to 6 minutes

Ingredients

• 6 to 8 raw corn cobs
• 4 jalapenos, diced
• 30 ml (2 tbsp) butter
• 500 ml (2 cups) lettuce, chopped
• 2 peppers, diced
• 500 ml (2 cups) tortilla chips
• 3 avocados, sliced
• 3 oranges, cut into segments
• 250 ml (1 cup) crumbled feta cheese
• Salt and pepper to taste

The vinaigrette

• 90 ml (6 tbsp) sour cream
• 90 ml (6 tbsp) olive oil
• 2 limes, juice
• 15 ml (1 tbsp) of honey
• 5 ml (1 tsp) sweet paprika
• 5 ml (1 tsp) chili powder
• Salt and pepper to taste

Preparation

1. Remove the corn from the cobs.
2. In a hot skillet over high heat, sauté the corn kernels and jalapenos in a little melted butter.
3. Season with salt and pepper, then continue cooking for 3 to 4 minutes, stirring.
4. In a bowl, combine sour cream, olive oil, lime juice, honey, paprika, and chili powder. Check the seasoning.
5. Add the lettuce, peppers, and corn mixture to the dressing. Mix everything together.
6. When ready to serve, add the tortilla chips.
7. On each plate, divide the prepared salad, avocado slices, orange segments and feta.