* Creamy Corn Salad
California Sweet Corn (Ear)_THUMBNAIL
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Cascadian Organic Corn, 16oz._THUMBNAIL
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Mt. Vikos Feta, 7oz_THUMBNAIL
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Organic Lime, ea._THUMBNAIL
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Sir Kensington's Classic Mayonnaise, 10 oz._THUMBNAIL
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Creamy Corn Salad

  • 1 TB olive oil
  • 1 (16-oz) package whole-corn kernel, or 3 fresh corn cobs
  • 1 tsp sugar
  • 2 TB mayonnaise
  • 1 TB fresh lime juice
  • 1 tsp organic Cajun spice
  • 1/4 tsp salt
  • 1/4 cup crumbled feta cheese


Heat large skillet over medium-high heat. Add oil to pan; swirl to coat. Add corn and sugar; toss to combine. Cook, without stirring, 3 minutes or until corn begins to brown on bottom. Stir and cook 3 minutes until most kernels are browned. Remove from pan. 

Combine mayonnaise, lime juice, Cajun spice and salt in medium bowl., stirring with a whisk. Add corn; toss to combine. Sprinkle cheese  over corn. Serve warm, at room temperature.

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