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ESQUITE: MEXICAN CORN SALAD

INGREDIENTS:

2 tbsp extra-virgin olive oil or Butter Infused olive oil
3 1/2cups corn frozen
1/2 cup finely chopped red pepper
1/2 tsp Kosher salt
1 tbsp Garlic olive oil or 2 cloves, minced
1/4 cup mayonnaise
1 tbsp Cayenne or Chipotle olive oil (optional)
1 tbsp Key Lime white balsamic
1 tsp chili powder
1/4 cup finely crumbled feta, more for sprinkling
1/4 cup finely chopped cilantro or a generous drizzle of Cilantro olive oil

DIRECTIONS:

    On medium heat, in large cast iron pan, place olive oil. Add corn and salt. Then stir occasionally, about 5 to 8 minutes until corn edges are golden brown. Stir in garlic olive oil and cook for 30 seconds. Remove from heat to cool. In a large mixing bowl add remaining ingredients. Stir to combine completely. Add cooled corn and gently combine. Serve immediately, drizzling Cilantro oil and extra cheese. Suggested accompanying main: Quesadillas

    Inspired by cookieandkate.com