Make good use of that forgotten frozen corn and turn it into a refreshing Mexican corn salad. This delightful recipe is light and healthy with its colorful vegetables. 

SPICES USED:  chili powder, paprika, cumin, garlic powder, salt, black pepper

INGREDIENTS:

• 1 small red bell pepper
• ½ small red onion
• 1 serrano pepper
• 1 avocado
• 1 lime, juiced (more to taste)
• ½ cup cilantro
• 5 cups frozen corn
• 2 tbsp olive oil
• ¼ cup light sour cream
• ¼ cup light mayo
• ½ tsp chili powder
• 1 tsp paprika
• 1 tsp cumin
• ½ tsp garlic powder
• 1 ½ tsp salt
• 1 ½ tsp black pepper
• ¾ cup cotija cheese

INSTRUCTIONS:

1. In a large saucepan, heat the olive oil over medium heat and add in the corn. Stirring occasionally, cook the corn for 5 to 7 minutes until lightly roasted.
2. In a small bowl, combine the sour cream, mayo, cilantro, lime juice, chili powder, paprika, cumin, garlic powder, salt, and pepper.
3. Dice the bell pepper, red onion, serrano pepper, and avocado. Combine in a large bowl.
4. Mix in the cotija cheese, roasted corn, and mayo sauce.
5. Garnish with cilantro. Ready to serve!