Ingredients

The following ingredients have 3 Servings
  • 2 cups Corn kernels (frozen or fresh)
  • 1 tbsp Oil (olive oil or vegetable oil)
  • 1 tbsp Jalapeno (deseeded and finely chopped)
  • 1 Garlic (1 clove finely minced)
  • 1/2 tsp Red chili powder
  • 2 tbsp Sour cream
  • 2 tbsp Mexican blend cheese
  • 1 tbsp Lemon juice
  • Salt ( to taste)
  • 4 tbsp Cilantro (finely chopped)

Instruction

  • I used frozen corn to make the this Salad. Heat a heavy pan, preferably a cast iron pan on medium high heat.
  • Add the oil to the pan and when the oil starts to smoke, add the frozen corn kernels. Mix it well and let it caramelize / roast on one side. Then mix it well and let it roast on the other side. I left it for 3 to 4 minutes without disturbing and then mixed it and did the same until it was uniformly caramelized all over.
  • At the end of the cooking time add the minced garlic, jalapeno, chili powder and salt and mix well. Let it cook for a minute and then turn off the flame.
  • Add the sour cream, lemon juice, cilantro and cheese and mix it well.
  • Serve warm or at room temperature.