• 2 tablespoons Dierbergs olive oil
• 6 cups fresh or frozen corn kernels
• ¼ cup mayonnaise
• 3 tablespoons fresh lime juice
• ¼ cup chopped fresh cilantro
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• 1 jalapeño, quartered, seeded, deveined, and finely diced
• 1 cup diced red bell pepper
• ⅓ cup thinly sliced green onion
• ¼ cup finely diced red onion
• ¾ cup grated sierra cojita cheese (divided)
• Coarse salt and freshly ground black pepper
• 1 package (12 ounces) peppered bacon, cut into 1-inch pieces and cooked crisp

In large skillet, heat olive oil over medium-high heat. Add corn; cook stirring frequently until corn begins to char, about 8 to 10 minutes.

 

In large bowl, stir together mayonnaise, lime juice, cilantro, oregano, and cumin until well mixed. Stir in corn, jalapeño, bell pepper, green onion, red onion, ½ cup of the cheese, salt, and pepper.

 

Place in serving bowl. Sprinkle remaining ¼ cup cheese and bacon over top.

Servings: 12
Serving Size: Per Serving

Per Serving
Calories: 306
Cholesterol: 33 mg
Fat: 6 g
Sodium: 818 mg
Carbohydrates: 19 g
Protein: 15 g
Fiber:
Saturated Fat: 6 g