Ingredients
CORN
| 2 tbsp | (30 ml) | Canadian butter, unsalted |
| 4 cups | (660 g) | corn, frozen or cut from the co |
| 3 cloves | (9 g) | garlic, minced |
| 1 cup | (250 ml) | Canadian cheddar cheese, grated |
| 1 | (15 g) | jalapeño, seeded, chopped |
| 1/4 cup | (50 g) | red onion, chopped |
| 1/2 cup | (75 g) | red pepper, chopped |
| 2 | (10 g) | green onions, chopped |
| 1/2 cup | (8 g) | cilantro |
| 1/4 tsp | (1.5 g) | salt |
DRESSING
| 1/2 cup | (125 ml) | Canadian plain yogurt |
| 1/2 cup | (125 ml) | Canadian sour cream |
| 1/4 cup | (60 ml) | lime juice |
| 1 tsp | (2 g) | paprika |
| 1 tsp | (2 g) | pepper |
| 1 tsp | (2 g) | cumin |
| 1/4 tsp | (1.5 g) | salt |
Directions
INSTRUCTIONS
- Corn: In a large pan over high heat, melt the butter and add the corn. Cook until warm and golden. Add the garlic and cook for an additional 1 minute. Remove from heat.
- In a large bowl, combine all the remaining ingredients for the corn salad.
- Dressing: In a separate bowl, whisk together the dressing ingredients. Pour dressing into the corn salad, mix until combined and serve.