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Cooking could be one of the oldest skills in the world. That does not suggest that there are any type of limitations to the expertise available for the cook thinking about increasing his/her skills. Also the finest chefs, even specialists, can constantly find new dishes, techniques as well as techniques to improve their kitchen abilities, so lets try this Mexican Street Corn Salad recipe, we hope you like it.
Mexican Street Corn Salad Recipe
You can have Mexican Street Corn Salad using 12 ingredients and 4 steps. Here is how you cook it.
Ingredients of Mexican Street Corn Salad :
Use bag frozen corn - thawed and "drained".
You need to prepare poblano pepper - seeds removed, finely diced.
Prepare butter.
You need olive oil.
You need to prepare mayonnaise.
You need to prepare sour cream.
Provide fresh cilantro - chopped.
Prepare Chipotle chili powder.
You need to prepare salt.
Provide black pepper (optional).
You need to prepare juice of one small lime.
Prepare Queso fresco, crumbled.
Mexican Street Corn Salad step by step :
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..
Take these Mexican Street Corn Salad recipe concepts and use them as well as maybe even experiment while you go to it. The kitchen area is a great location to try new points with the ideal assistance.
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