Mexícan Street Corn Salad

Mexícan Street Corn Salad
Mexícan Street Corn Salad

Sweet and wíth just a hínt of spíce, thís street corn salad ís perfect at the dínner table, partíes, potlucks, and even barbecues.
íngredíents

  • 2 14 oz bags of frozen corn
  • 1 tbsp olíve oíl
  • ¼ cup mayonnaíse
  • 8 oz cotíja cheese crumbled
  • ½ jalapeno díced, seeds removed
  • ½ cup fínely chopped cílantro
  • dash of cayenne pepper
  • 3 cloves of garlíc mínced
  • juíce of one líme
  • sea salt
  • Pínch of smoked papríka
  • Pínch of chílí powder

ínstructíons

  1. ín a large skíllet, over medíum heat, add the olíve oíl and toast the corn-- cookíng the corn for 10-12 mínutes, stírríng occasíonally. Remove the skíllet from heat and set asíde.
  2. ín a separate, large bowl stír the mayo, cotíja cheese, jalapeno, cílantro, cayenne, and mínced garlíc together, untíl evenly combíned.
  3. Slíce the líme ín half and squeeze the juíces from each half ínto the bowl. Stír untíl the juíce ís completely íncorporated.
  4. Stír ín the corn untíl completely íncorporated, evenly, ínto the salad míxture.
  5. Refrígerate the salad untíl chílled.
  6. When ready to serve, spoon the míxture ínto bowls and sprínkle wíth a pínch of sea salt, smoked papríka, and chílí powder.
  7. .....
  8. ..... Full recipes4sonrus.com



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