Ingredients
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1 tablespoon (15 g) unsalted butter
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2 ears of corn, husked and kernels removed
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1 clove garlic, minced
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1/2 teaspoon (3 g) kosher salt
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1/4 teaspoon (1 g) freshly ground black pepper
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2 teaspoons (10 ml) honey
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1/2 jalapeño pepper, seeded and thinly sliced
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1/4 cup (60 g) finely diced red onion
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1 avocado, diced
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1/2 cup (125 g) crumbled feta
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1/4 cup (60 g) chopped cilantro
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1 lime, zested and juiced
Directions
- Heat a large non-stick pan over medium-high heat. Add butter and corn; cook for five minutes, stirring frequently until corn is golden. Add the garlic, salt and pepper and cook until garlic is softened, one to two minutes.
- Reduce heat to low and add honey, jalapeño and onion. Cook for one minute.
- Spoon into a serving bowl with avocado, feta, cilantro, lime zest and juice. Toss gently to combine. Serve warm or chilled.
