Mexican Street Corn Salad
A lovely combo of sweet and spicy, this Mexican road Corn Salad is made off of the cob and completed with a sprint of smoky seasoning, to make it without a doubt out of this world.
have you ever had Mexican road corn? It’s definitely delicious, and in case you haven’t but experienced it’s awesomeness, I relatively encourage you to exit and achieve this STAT. That being said, one in all it’s fundamentals is being slathered with a bit of mayo, sprinkled with cheese, and pro.
So I decided to adapt it, and include it into another trick that appeared to thrill the hub’s palate. without in addition adieu, I give you Mexican road Corn Salad. This barely spicy Mexican road Corn Salad is a creamy, crunchy smooth and tangy aspect salad multi function yummy bowl.
Ingredients
- 2 14 oz bags of frozen corn
- 1 tbsp olive oil
- ¼ cup mayonnaise
- 8 oz cotija cheese crumbled
- ½ jalapeno diced, seeds removed
- ½ cup finely chopped cilantro
- dash of cayenne pepper
- 3 cloves of garlic minced
- juice of one lime
- sea salt
- Pinch of smoked paprika
- Pinch of chili powder
Instructions
- In a large skillet, over medium heat, add the olive oil and toast the corn-- cooking the corn for 10-12 minutes, stirring occasionally. Remove the skillet from heat and set aside.
- In a separate, large bowl stir the mayo, cotija cheese, jalapeno, cilantro, cayenne, and minced garlic together, until evenly combined.
- Slice the lime in half and squeeze the juices from each half into the bowl. Stir until the juice is completely incorporated.
- Stir in the corn until completely incorporated, evenly, into the salad mixture.
- Refrigerate the salad until chilled.
- When ready to serve, spoon the mixture into bowls and sprinkle with a pinch of sea salt, smoked paprika, and chili powder.
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