Southwest Corn Salad

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.