MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Mexican Street Corn Salad
Categories: Vegetables, Herbs, Chilies, Cheese
     Yield: 10 Servings

     6    Fresh corn ears; husked,
          - de-silked
     3    Limes; divided
     1 lg Red onion; fine chopped
     8 oz Diced green chilies
          - (2 cans)
 1 1/2 c  Crumbled queso fresco,
          - queso Cotija, or
          - feta cheese; divided
   1/2 c  Fresh cilantro leaves;
          - coarse chopped
   1/4 c  Mayonnaise
   1/4 c  Sour cream
     3 cl Garlic; pressed
     1 ts Chilli spice mix
   1/2 ts Salt
   1/2 ts Ground cayenne

 Set oven @ 375°F/190°C.

 With serrated knife, cut kernels from ears of corn. You should have
 about 5 cups. Spread corn in single layer on rimmed baking pan.
 Roast 40 to 45 minutes or until golden brown, stirring twice; cool
 in pan on wire rack.

 Meanwhile, from 2 limes, squeeze 1/4 cup juice. Cut remaining lime
 into wedges for serving. In large bowl, combine onion, chiles,
 1 cup cheese, cilantro, mayonnaise, sour cream, garlic, chilli
 spice, salt, cayenne pepper, and lime juice.

 Add corn to mayonnaise mixture; toss until well combined. Serve
 corn salad sprinkled with remaining 1/2 cup cheese and lime wedges.

 Recipe FROM: https://schnucks.com

 Uncle Dirty Dave's Archives

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