Mexican Corn Salad

Yield: 4 servings
Prep Time: 10 minutes
Level: Easy

Ingredients:

• 1 tablespoon olive oil
• 1 clove garlic, crushed
• 2 cups frozen corn, thawed
• 1 jalapeno pepper, diced finely
• 3 spring onions, chopped
• Juice of one lemon
• Salt and pepper to taste
• ½ cup Tnuva Light Feta cheese, crumbled
• A few sprigs cilantro, chopped, for garnish

Instructions

1. Heat the olive oil in a skillet. Add the garlic clove and the corn and sautee for a couple of minutes until browned.
2. Remove the skillet from the flame and add the jalapeno, chopped green onion and lemon juice. Season with salt and pepper and toss.
3. Transfer all the ingredients to a bowl. Top with the cheese and chopped cilantro.

Note: This salad tastes better after sitting for a day in the fridge.