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
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.
Reduce heat to low and add honey, jalapeno and onion. Cook for 1 minute.
Spoon into a serving bowl with avocado, feta, cilantro, lime zest and juice. Toss gently to combine. Serve warm or chilled.