Mexican Corn Salad

INGREDIENTS

• 2 lbs frozen corn (yellow or white)

• 1 red pepper diced

• 1 jalapeno diced

• 1 medium shallot diced

• 2 cloves garlic minced

• 1/2 tsp cumin

• 1 tsp salt

• 1/4 tsp pepper

• 1/4 cup light beer

• 1 Tbsp lime juice

• 1/4 cup cilantro diced

• 1/4 cup crumbled cotija or queso fresco cheese

• 1 Tbsp olive oil

INSTRUCTIONS

1.  Sauteé corn in olive oil in deep sauteé pan on high heat for 5 minutes or until corn starts to brown and stick to the pan.

2. Add cumin, salt and pepper. Stir to combine.

3. Deglaze pan with beer and stir until the beer is evaporated.

4. Pour corn into a bowl to cool.

5. Add lime juice, shallot, garlic, red pepper, and jalapeno.

6. When mixture is room temperature add cheese and cilantro. Stir to combine. 

Best served at room temperature. The longer it sits the better it is!