MEXICAN STREET CORN SALAD

Ingredients:

• 1 (16 oz) bag frozen corn (or 3-4 cups fresh corn)
• 2 tablespoons olive oil
• 3 tablespoons mayonnaise (I used light)
• 4 oz Parmesan Cheese, Grated
• 4 oz Feta Cheese, Crumbled
• 2 tablespoons lime juice
• 1 tablespoon jalapeno peppers, finely chopped
• 1/3 cup fresh cilantro, finely chopped
• 2 tablespoons red onion, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon chili powder
• salt and pepper to taste

How to Make It:

1. Heat oil over medium heat. 
2. Add frozen corn and let cook until corn starts to char, stirring occasionally (it took about 7-8 minutes before my corn was lightly charred).
3. While the corn is cooking, mix together mayonnaise, cheeses, lime juice, cilantro, red onion, garlic, chili powder, and salt and pepper in a large bowl. 
4. When corn is done, gently fold it in with other ingredients.
5. Serve immediately and store any leftovers in the refrigerator.