5 ears Florida sweet corn, kernels cut from cobs (about 5 cups)
1 small Florida jalapeno, seeded and diced fine (if desired for heat)
2 Florida sweet bell peppers, seeded and diced small
1 teaspoon olive oil
1 tablespoon garlic, minced
¼ cup mayonnaise
2 limes, juiced
1 teaspoon chili powder
1 teaspoon smoked paprika
¼ cup Cotija cheese, grated (feta or Parmesan can be a substitute)
¼ cup fresh cilantro, chopped fine
Sea salt and fresh ground pepper, to taste
Preheat a large sauté pan over medium heat. Carefully add the olive oil and corn kernels. Cook the corn for about 2 minutes, then add the garlic and stir occasionally for another 2 minutes. Remove the corn from the pan and let it cool to room temperature. Add the cooked and cooled corn kernels to a medium-sized mixing bowl with the jalapeno, sweet bell peppers, lime juice, mayonnaise, chili powder, smoked paprika, Cotija cheese and cilantro. Stir ingredients to combine. Taste and adjust seasoning with salt and pepper. Serve with tortilla chips and fresh-cut Florida vegetables.
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