Mexican Street Corn Salad

Mexican Street  Corn Salad

YIELD

4-6 people

TYPE

Main Dish

TIME

25 minutes

LEVEL

Intermediate

Remove Corn Kernels

1

Remove the corn off the cooked ears of corn and set to the side.

Saute Corn

2

Heat a frying pan with the salted butter. Add the corn kernels, lime zest and juice, and green onions. Cook for 5 minutes until warm.

Mix & Cook

3

Mix in the mayonnaise, crumbled queso fresco cheese, fresh cilantro and chili powder. Cook for 5 minutes longer.

Season and Serve

4

Before serving sprinkle a little cayenne pepper on top as well as additional chili powder.