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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