6earsfresh corn on the cob, Frozen won't work well for this recipe!
1/2red onion, diced
1jalapeno, seeded and diced
1/4cupfresh chopped cilantro
1/2cupmayo, I like Sir Kensington's Avocado Oil mayo best for this, but any brand will work.
1/2cupfeta cheese, for topping - omit if dairy free!
Remove corn kernels from the cobs using a sharp knife and set aside in a bowl. Heat avocado oil in a large skillet (cast iron is preferred!) over medium high heat. Once hot, add corn and use a spatula to spread it out evenly. Let it cook 5 minutes without stirring. Once the bottom of the corn starts to brown/get crisp, stir and cook for an additional 5-7 minutes.* Add corn to a large mixing bowl.
Add remaining ingredients to the bowl with the corn and stir well. Top with feta cheese (if you tolerate daily - if not, omit!) and serve. Enjoy!
*Alternatively, you can also grill the corn on the cob prior to removing it from the cob!*This recipe is best served slightly warm, but can be refrigerated for up to 4 days!