Mexicán Street Corn Sálád

Mexicán Street Corn Sálád

Mexicán Street Corn Sálád

Ingredients

• 2 14 oz bágs of frozen corn
• 1 tbsp olive oil
• ¼ cup máyonnáise
• 8 oz cotijá cheese crumbled
• ½ jálápeno diced, seeds removed
• ½ cup finely chopped cilántro
• dásh of cáyenne pepper
• 3 cloves of gárlic minced
• juice of one lime
• seá sált
• Pinch of smoked pápriká
• Pinch of chili powder

Instructions

• In á lárge skillet, over medium heát, ádd the olive oil ánd toást the corn-- cooking the corn for 10-12 minutes, stirring occásionálly. Remove the skillet from heát ánd set áside.
• In á sepáráte, lárge bowl stir the máyo, cotijá cheese, jálápeno, cilántro, cáyenne, ánd minced gárlic together, until evenly combined.
• Slice the lime in hálf ánd squeeze the juices from eách hálf into the bowl. Stir until the juice is completely incorporáted.
• Stir in the corn until completely incorporáted, evenly, into the sálád mixture.
• Refrigeráte the sálád until chilled.
• When reády to serve, spoon the mixture into bowls ánd sprinkle with á pinch of seá sált, smoked pápriká, ánd chili powder.
• Full recipe>>   Mexicán Street Corn Sálád