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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




  1. 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.

  2. In a separate, large bowl stir the mayo, cotija cheese, jalapeno, cilantro, cayenne, and minced garlic together, until evenly combined.

  3. Slice the lime in half and squeeze the juices from each half into the bowl. Stir until the juice is completely incorporated.

  4. Stir in the corn until completely incorporated, evenly, into the salad mixture.

  5. Refrigerate the salad until chilled.

  6. 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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