How to Prepare Appetizing Mexican Street Corn Salad

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Mexican Street Corn Salad.

Mexican Street Corn Salad

Surprisingly this is an easy recipe just subsequent to the extra ones. I think the hardest allowance is to find the best ingredients as a result you can enjoy the savory Mexican Street Corn Salad for your breakfast with your associates or family. You can have Mexican Street Corn Salad using 12 ingredients and 4 steps. Here is how you cook that.

Ingredients of Mexican Street Corn Salad

  1. It's 1 (16 oz) of bag frozen corn - thawed and "drained".
  2. It's 1 of poblano pepper - seeds removed, finely diced.
  3. It's 2 tbs of butter.
  4. Prepare 1 tsp of olive oil.
  5. Prepare 2 tbs of mayonnaise.
  6. It's 2 tbs of sour cream.
  7. It's 2 tbs of fresh cilantro - chopped.
  8. It's 1/2 tsp of Chipotle chili powder.
  9. Prepare 1/2 tsp of salt.
  10. It's 1/4 tsp of black pepper (optional).
  11. It's of juice of one small lime.
  12. You need 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, level out and let sit 2 min. Repeat one more time..
  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..

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