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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
Instructions
  1. 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.
  2. In å sepåråte, lårge bowl stir the måyo, cotijå cheese, jålåpeno, cilåntro, cåyenne, ånd minced gårlic together, until evenly combined.
  3. Slice the lime in hålf ånd squeeze the juices from eåch hålf into the bowl. Stir until the juice is completely incorporåted.
  4. Stir in the corn until completely incorporåted, evenly, into the sålåd mixture.
  5. Refrigeråte the sålåd until chilled.
  6. 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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