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Ingredients
- 2 tbsp. olive oil
- 1.2 lbs. (545g) frozen corn kernels, thawed
- 6 green onions, sliced
- 4 tbsp. cilantro, chopped
- ¼ cup (40g) feta cheese, crumbled
- 1 lime juiced
- 1 jalapeño pepper, seeded, chopped
- 1 garlic clove, minced
- ½ tsp. salt
- ½ tsp. chilli powder
Prep Time:
10
Minutes
Directions
Cook Time:
5
Minutes
- Heat the oil in a large pot over a medium-high heat. Add the corn and cook, stirring often, until the corn becomes charred and starts to pop, around 5-6 minutes.
- Transfer the corn into a large bowl, add the remaining ingredients and toss to mix. Serve immediately.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
