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Recipe Mexican Street Corn Salad

serving perfect Mexican Street Corn Salad contains 12 Ingredients And 4 Steps

Tutorial Cooking Of Mexican Street Corn Salad

Mexican Street Corn Salad You can cook Mexican Street Corn Salad using 12 ingredients and 4 steps. Here is how you cook Mexican Street Corn Salad.

Ingredients of Mexican Street Corn Salad

  1. Prepare 1 (16 oz) of bag frozen corn - thawed and "drained".
  2. Prepare 1 of poblano pepper - seeds removed, finely diced.
  3. Prepare 2 tbs of butter.
  4. You need to prepare 1 tsp of olive oil.
  5. Prepare 2 tbs of mayonnaise.
  6. You need to prepare 2 tbs of sour cream.
  7. Prepare 2 tbs of fresh cilantro - chopped.
  8. You need to prepare 1/2 tsp of Chipotle chili powder.
  9. You need to prepare 1/2 tsp of salt.
  10. Prepare 1/4 tsp of black pepper (optional).
  11. You need to prepare of juice of one small lime.
  12. Prepare 1/3 cup of Queso fresco, crumbled.

Mexican Street Corn Salad step by step

  1. 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..
  2. 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. Spread out corn and cook 2 more minutes..
  3. 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..
  4. 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..

Yummy of Mexican Street Corn Salad

Many people consume Mexican Street Corn Salad as a daylight meal or main food.

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