Mexican Street Corn Salad
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.
Recipe Source : Click Here