Name: Mexican Street Corn Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 12 side servings
Ingredients: 6 cups frozen corn kernels (two-sixteen ounce bags); 1 cup queso fresco, crumbled; 1/3 cup mexican crema (or sour cream); 1/3 cup mayonnaise; 1/4 cup cotija cheese (or feta cheese); 1 - 1/2 tablespoons lime juice; 1 tablespoon chopped cilantro; 1/2 teaspoon chili pepper

Description

This quick dish captures all of the savory flavor of traditional Mexican Street Corn in a creamy salad.

Scale

Ingredients

6 cups frozen corn kernels (two-sixteen ounce bags)
1 cup queso fresco, crumbled
1/3 cup mexican crema (or sour cream)
1/3 cup mayonnaise
1/4 cup cotija cheese (or feta cheese)
1 – 1/2 tablespoons lime juice
1 tablespoon chopped cilantro
1/2 teaspoon chili pepper

Instructions

In a large skillet or pot, warm a bit of oil over medium heat. Add frozen corn kernels and cook, stirring frequently for about 5 minutes, or until kernels are tender and cooked throughout.

In a medium bowl, mix together the crema, mayonnaise, queso fresco, cotija, lime juice, cilantro, and chili pepper.

Stir in the cooked corn kernels.

Serve immediately or cover and refrigerate.