Sauteed Corn Salad Image

Sauteed Corn Salad

Mary's Kitchen Crush - "Muscle Meal"

Prep Time
Cook Time


  • 1 tablespoon (15g) unsalted butter
  • 2 ears of corn, husked and kernels removed, cob discarded
  • 1 clove garlic, minced
  • ½ teaspoon (3g) kosher salt
  • ¼ teaspoon (1g) freshly ground black pepper
  • 2 teaspoons (10ml) honey
  • ½ jalapeno pepper, seeded and thinly sliced
  • ¼ cup (60g) finely diced red onion
  • 1 avocado, diced
  • ½ cup (125g) crumbled feta
  • ¼ cup (60g) chopped cilantro
  • 1 lime, zested and juiced


  1. Heat a large non-stick pan over medium-high heat. Add butter and corn; cook for 5 minutes, stirring frequently until corn is golden. Add the garlic, salt and pepper and cook until garlic is softened, 1 to 2 minutes.
  2. Reduce heat to low and add honey, jalapeno and onion. Cook for 1 minute.
  3. Spoon into a serving bowl with avocado, feta, cilantro, lime zest and juice. Toss gently to combine. Serve warm or chilled.