This Mexican corn salad is corn kernels and vegetables tossed in a creamy lime dressing, then topped with cotjita cheese. A twist on the classic Mexican street corn that's easy to eat and perfect for a potluck!
6
1 tbsp butter 4 cups corn kernels ( fresh or frozen-thaw if frozen ) salt and pepper to taste 1 red bell pepper ( cored, seeded and finely chopped ) 1/4 cup red onion ( finely chopped ) 1 jalapeno ( seeds and ribs removed, then finely chopped ) 1/2 cup fresh cilantro leaves ( chopped plus more for garnish ) 3 tbsp lime juice 1/4 cup Mexican crema ( or sour cream ) 2 tbsp mayonnaise 1/2 tsp cumin 1/4 tsp smoked paprika 1/2 tsp chili powder ( plus more for garnish ) 1/3 cup cotija cheese ( finely grated )
Melt the butter in a large pan over medium high heat.
Add the corn to the pan and cook for 3-5 minutes or until ...
Cauliflower, raspberries, and blueberries tossed in a creamy poppyseed dressing. This salad is perfect for a Fourth of July party. This salad is great for a barbecue. Try serving it with grilled ch…
