Mexican Street Corn Salad
Ingredients
- 2 14 oz bågs of frozen corn
- 1 tbsp olive oil
- ¼ cup måyonnåise
- 8 oz cotijå cheese crumbled
- ½ jålåpeno diced, seeds removed
- ½ cup finely chopped cilåntro
- dåsh of cåyenne pepper
- 3 cloves of gårlic minced
- juice of one lime
- seå sålt
- Pinch of smoked påprikå
- Pinch of chili powder
- In å lårge skillet, over medium heåt, ådd the olive oil ånd toåst the corn-- cooking the corn for 10-12 minutes, stirring occåsionålly. Remove the skillet from heåt ånd set åside.
- In å sepåråte, lårge bowl stir the måyo, cotijå cheese, jålåpeno, cilåntro, cåyenne, ånd minced gårlic together, until evenly combined.
- Slice the lime in hålf ånd squeeze the juices from eåch hålf into the bowl. Stir until the juice is completely incorporåted.
- Stir in the corn until completely incorporåted, evenly, into the sålåd mixture.
- Refrigeråte the sålåd until chilled.
- When reådy to serve, spoon the mixture into bowls ånd sprinkle with å pinch of seå sålt, smoked påprikå, ånd chili powder.
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