El Rancho Corn Salad

El Rancho Corn Salad

Miz Helen's Kitchen


6 cups fresh cut corn or frozen corn

4 tablespoons vegetable oil

3 cloves garlic, peeled and whole

1 teaspoon salt

1 teaspoon pepper

1/8 teaspoon cayenne


1 cup mayonnaise with lemon

1 tablespoons lime juice

zest of 1 lime

3/4 cup red onion,chopped fine

1 cup red bell pepper, chopped fine

1 cup green bell pepper, chopped fine

1 jalapeno, seeded and chopped fine

1/4 cup fresh cilantro

1/2 tablespoon garlic powder

1/2 teaspoon salt

1/2 teaspoon pepper

1 tablespoon chili powder

dash to taste Tabasco Sauce

2 cups Feta Cheese

Cilantro for Garnish


If you are using fresh corn, cut it from the corn making sure that all the silk is removed. If using frozen corn put it in the colander and run cold water over it to take the frost from the kernels. Then make sure the corn has no excess water before putting in the skillet. As the corn is drying, put the sauce together.

For The Sauce:

In a medium size mixing bowl, stir together the mayonnaise, lime juice, lime zest,onion, bell peppers, jalapeno,cilantro, garlic powder, salt, pepper, chili powder, and Tabasco, mix until completely blended, this will be very thick. Stir in 1 cup of the cheese (reserving 1 cup for garnish), making sure not to break it up to much.  Set the sauce aside to rest, do not leave out of the refrigerator over 20 minutes, if it is longer than that refrigerate until time to use.

Cook The Corn

In a heavy skillet ( I use my iron skillet) pour the vegetable oil in and place the peeled whole garlic pods in the oil.  Cook the garlic pods until they begin to turn brown, then remove them.

Add the corn to the hot garlic oil and begin to cook the corn keeping it at a high heat so we can char the corn and bring out the wonderful flavor of the corn.  

As the corn begins to char, add the salt, pepper, and cayenne to the corn and stir from the bottom of the skillet to get all the smoky char into the corn.

When the corn has charred add the sauce and mix with the corn completely.

Pour the corn mixture into a serving bowl and garnish with the reserved 1 cup of cheese and fresh cilantro.

Serve hot or cold

Refrigerate after serving.