Recipe: Yum-Yum Mexican Street Corn Salad
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Hopefully the above article is useful for you and realise extra about the magnitude of natural living. Now we go back to the recipe mexican street corn salad. To cook mexican street corn salad you only need 12 ingredients and 4 steps. Below is an academic on the way to cook it.
The ingredients needed to make Mexican Street Corn Salad:
- Prepare 1 (16 oz) of bag frozen corn - thawed and "drained".
- Prepare 1 of poblano pepper - seeds removed, finely diced.
- Provide 2 tbs of butter.
- Provide 1 tsp of olive oil.
- Take 2 tbs of mayonnaise.
- Take 2 tbs of sour cream.
- Get 2 tbs of fresh cilantro - chopped.
- Provide 1/2 tsp of Chipotle chili powder.
- Prepare 1/2 tsp of salt.
- Provide 1/4 tsp of black pepper (optional).
- Use of juice of one small lime.
- Get 1/3 cup of Queso fresco, crumbled.
Instructions to make Mexican Street Corn Salad:
- Spread corn out on a paper towel lined plate to absorb some of the moisture from thawing. Set aside while you deseed and dice the poblano pepper..
- Heat a large skillet over medium high heat. Add butter and olive oil. As soon as butter is melted add corn and diced pepper. Spread out into an even layer. Let sit untouched for 2-3 minutes or until it starts smelling "toasty". Stir, scraping up any brown bits sticking to bottom, level out and let sit 2 min. Repeat one more time..
- Transfer corn mixture to a medium sized bowl. In a small bowl combine all remaining ingredients except Queso fresco. Drizzle over corn mixture and gently stir to coat..
- Add crumbled queso fresco, gently stir to incorporate. Garnish with additional cilantro and queso fresco if desired. Serve warm or chilled, but it's better warm..
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