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Before you jump to Mexican Street Corn Salad recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
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We hope you got benefit from reading it, now let’s go back to mexican street corn salad recipe. You can cook mexican street corn salad using 12 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Mexican Street Corn Salad:
- Provide 1 (16 oz) bag frozen corn - thawed and "drained"
- Provide 1 poblano pepper - seeds removed, finely diced
- Provide 2 tbs butter
- Prepare 1 tsp olive oil
- Provide 2 tbs mayonnaise
- Provide 2 tbs sour cream
- Prepare 2 tbs fresh cilantro - chopped
- Provide 1/2 tsp Chipotle chili powder
- Provide 1/2 tsp salt
- Prepare 1/4 tsp black pepper (optional)
- Prepare juice of one small lime
- Get 1/3 cup Queso fresco, crumbled
Steps to make Mexican Street Corn Salad:
- 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.
- 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.
- 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.
- 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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