Mexican Street Corn Salad

I really like this salad paired with the Honey Lime Enchiladas recipe.  I got this recipe from Six Sisters' Stuff and halved it for our family.

1/2 bag of frozen corn (8 oz needed)
1 T oil
 1 1/2 T mayonnaise
1.5-2 oz Cotija cheese, crumbled (I used feta since I couldn't find this)
1 T lime juice
1/2 T jalapeno peppers, finely chopped (substitute canned if needed)
1/6 C fresh cilantro, finely chopped
1 T red onion, finely chopped
1 clove garlic, minced
1/4 t chili powder
Salt and Pepper to taste

1.  Heat oil over medium heat.  Add frozen corn and let cook until corn starts to char, stirring occasionally (about 7-8 minutes)

2. While the corn in cooking, mix together mayonnaise, cheese, lime juice, cilantro, red onion, garlic, and chili powder in a large bowl.  When corn is done, gently fold it in with other ingredients.  Salt and pepper to taste.

3. Serve immediately and store any leftovers in the refrigerator. 

Serving suggestions: Honey Lime Enchiladas