Taco night. Ahhh, taco night. You make me smile. At our house, we love taco night. Typically, we'll do shredded chicken (from the crock pot) or ground turkey as the main ingredient for the tacos, but every once in awhile we prefer to go meatless and let the beans (black or pinto or refried, we love them all!) steal the show. But that means beans can't be our side dish... so over the weekend we tried this Mexican corn + cheese salad as our side dish and boy, we loved it. Like, taco night just got better.

INGREDIENTS:

one can of unsalted yellow corn + one can of unsalted white sweet corn 

(or you could use fresh corn for a much fresher taste! we used what we had in our pantry for this meal)

half of a medium red onion (or less if you prefer)

1/2 to 1 Teaspoon of chili powder (to preference)

1/4 cup of cilantro leaves

1/2 cup of Feta cheese

2 Tablespoons of mayonnaise

olive oil

salt + pepper 

DIRECTIONS:

1. Sautee corn in olive oil until parts "char" or blacken. Side note: this turned my non-stick pan into a mess, make sure you add water to it while hot once the pan is emptied!

2. Cool corn in the fridge for 15-20 minutes. 

3. Chop the onions and cilantro into small pieces.

4. Add all remaining ingredients to cooled corn and stir. Add a dash of salt and pepper, to taste.

Enjoy! Ole! I'll share more photos of this fun little Mexican inspired patio shoot I did soon!