Spicy Mexican Street Corn Salad

Ingredients

• 2 tablespoons Country Crock Spread
• 6 cups fresh corn kernels
• 0.5 teaspoons salt
• 2 medium fresh jalapeno peppers , seeded and chopped
• 2 cloves garlic , chopped
• 1 teaspoon ground cumin
• 0.25 cups mayonnaise
• 0.25 cups chopped cilantro
• 2 tablespoons grated cotija cheese
• 2 tablespoons lime juice

Instructions

1. 1

   Melt Country Crock in a large nonstick skillet over high heat. Working in batches if necessary to avoid overcrowding the skillet, add corn and salt. Cook and stir until slightly charred, about 5 minutes. Add jalapeños, garlic, and cumin; cook until fragrant, about 1 minute.

2. 2

   Stir in mayonnaise, cilantro, cotija cheese, and lime juice. Serve warm or at room temperature.