Again looking for a mexican street corn salad recipe that is unique? How to prepare it not difficult. If wrong processing then the result is not delicious. Whereas the delicious mexican street corn salad should had aroma and taste that can provoke everyone’s taste.

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Ingredients and seasonings used for prepare

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

Stir in the butter, mayonnaise, and cotija cheese. Season to taste with ground red pepper and lime juice. Spoon into a serving dish, and garnish with a sprig of cilantro to serve. Cook's Note You can grate Cotija or you can dice it.

How to make:process Mexican Street Corn Salad:

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.
5. Done and ready to serve!

While the corn is cooking, mix together mayonnaise, cheese, lime juice, jalapeno, cilantro, red onion, garlic, chili powder, salt, and pepper in a large bowl. When corn is done, gently fold it in with other ingredients. Serve immediately and store any leftovers in the refrigerator. Video How to Make Mexican Street Corn Salad Watch on Notes Directions. Heat oil in a large nonstick skillet or wok over high heat until shimmering.

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