Mexican Corn Salad for Two

 

• 1 15 ounce whole kernel corn, drained
• 1 tablespoon butter
• 1 tablespoon refrigerated minced garlic
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ¼ cup light mayonnaise
• ¼ cup light sour cream
• ½ red onion, chopped finely
• 4 stems of cilantro, remove the leaves, discard the stems, and chop the leaves
• ¼ cup of shredded parmesan
• 4 stems green onions
• 1 sliced jalapeno (optional)
• 2 ounces feta cheese
• ½ bag Chili Cheese Fritos.

1.  Melt butter in non-stick skillet.
2. Add corn and saute over medium heat.  Stir occasionally, but not too often or the corn will not brown. 
3. Add the salt and pepper and stir.
4. Make a dressing out of the light mayonnaise and sour cream.  Set aside.
5. Chop the red onion and green onions. 
6. Remove the corn from the heat.
7. Stir in the dressing and half the red and green onions.
8. Add the sliced jalapeno (optional).
9. Plate the salad.
10. Top with the remaining green and red onions.
11. Sprinkle with shredded parmesan.
12. Sprinkle with the feta.
13. Serve with Chili Cheese Fritos.