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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Mexican Street Corn Salad Recipe

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This recipe for Mexican Street Corn Salad is from "BEAT THE STEW", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 14 oz Bags Frozen Corn
1 Tbsp Olive Oil
1/4 c Mayonnaise
8 oz Cotija Cheese
1/2 Jalapeno (diced)
1/2 c Finely Chopped Cilantro
Dash of Cayenne Pepper
1 Tbsp Minced Garlic
Juice of a Lime
Sea salt
Smoked paprika
Chili Powder
Directions:
Directions:
1.) In a large skillet, over medium heat, add the olive oil and toast the corn (about 10-12 minutes) stirring occasionally. Remove the skillet from heat and set aside.
2.) In a large bowl stir the mayo, cotija cheese, jalapeno, cilantro, cayenne, and minced garlic together.
3.) Squeeze the juice of the lime into the mixture and add corn. Mix well.
4.) Refrigerate the salad until chilled.
5.) When ready to serve, spoon the mixture into bowls and sprinkle with a pinch of sea salt, smoked paprika, and chili powder.

 

 

 

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