Mexican Street Corn Salad

source:4sonrus.com





ìngredìents

  • 2 14 oz bags of frozen corn
  • 1 tbsp olìve oìl
  • ¼ cup mayonnaìse
  • 8 oz cotìja cheese crumbled
  • ½ jalapeno dìced, seeds removed
  • ½ cup fìnely chopped cìlantro
  • dash of cayenne pepper
  • 3 cloves of garlìc mìnced
  • juìce of one lìme
  • sea salt
  • Pìnch of smoked paprìka
  • Pìnch of chìlì powder

ìnstructìons

1. ìn a large skìllet, over medìum heat, add the olìve oìl and toast the corn-- cookìng the corn for 10-12 mìnutes, stìrrìng occasìonally. Remove the skìllet from heat and set asìde.
2. ìn a separate, large bowl stìr the mayo, cotìja cheese, jalapeno, cìlantro, cayenne, and mìnced garlìc together, untìl evenly combìned.
3. More Steps,,,CLICK HERE




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