FOR THE SALAD

2 cups frozen or canned corn

2 tbsp. Butter

2 tsp. Salt

1 tsp. Black paper

2 tsp. Garlic powder

2 peppers (any color) diced

1 large cucumber, diced

3-4 scallions, diced

1 large carrot, shredded

For the Feta Mustard Dressing:

1 block Feta cheese, crumbled

3 tbsp. Stone ground mustard

2 tbsp. Avocado oil

1 lemon, juiced

1/4 cup honey

2 tsp. Garlic powder

1 tsp. Salt

1 tsp. Pepper

2 tsp. Smoked paprika

Pinch red chili flakes

1 tbsp. Dried parsley or cilantro

Toasted sunflower seeds

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In a pan, melt your butter and toss in your corn with the spices and sautee for about 10 minutes till your corn gets lightly charred on the bottom.

Remove and pour into your salad bowl with the rest of your salad ingredients.

In another bowl, whisk together all your dressing ingredients and then pour over salad .

Garnish with toasted sunflower seeds and mix.