Mexican Street Corn Salad
Ingredients
- 6 ears Of Fresh Corn on the Cob Can also use about 3 cans of canned corn, drained
- Olive Oil or Avocado Oil
- 3 tbsp Mayonnaise
- 3 tbsp Sour Cream
- 1 tbsp Lime Juice
- 1 tsp Chili Powder
- dash Cayenne Pepper
- Salt and Pepper to Taste
- 1/4 cup Queso Fresco
- 1/4 cup Freshly Chopped Cilantro
Instructions
- Heat some olive oil in a pan on the stove. We use cast iron, but any large pain will do. Once the olive oil is warm, put the corn into the pan and stir while corn cooks. Keep corn on the stove until it becomes charred on all sides.
- Allow corn to cool, and then combine in a bowl with mayonnaise, sour cream, lime juice, chili powder, cyan pepper, quest fresco and chopped cilantro.
- Stir it all together and it is ready to serve!