Southwest Corn Salad

  • 2 tablespoons olive oil
  • 6 ears of corn, shucked and cut
  • ¼ medium red onion, small dice
  • ½ jalapeno, minced
  • ¼ medium red banana pepper, halved and thinly sliced
  • 2 garlic cloves, minced
  • ½ cup mayonnaise
  • 1 lime, juiced
  • ½ teaspoon cayenne pepper
  • ½ tablespoon cumin, ground
  • ½ tablespoon smoked paprika
  • ½ cup fresh cilantro (chopped)
  • Kosher salt and freshly ground black pepper to taste

Heat a large sauté pan over medium high heat. Add olive oil until it simmers. Sauté red onion, jalapeno, banana pepper, and garlic cloves until wilted and onion is translucent - approximately 5 minutes. Add corn kernels and cook until they darken and lose their starchy flavor - approximately 7 minutes. Remove from the heat and cool.

Once cool add mayo, lime juice, spices, salt and pepper and stir to mix well. Top with fresh chopped cilantro and serve immediately.