Mexican Corn Salad

Name: Mexican Corn Salad
Total time: 20 min
Yield: 6
Ingredients: 5 c corn cut from the cob ); 2 Tbsp / 30g butter; 2 garlic clove; 1 Tbsp jalapeno ); 1 c corier / cilantro leaf; 1 c green onion ); 5 Tbsp - lime juice ); 2 kg 60g / cotija or feta ); jalapeno slices, corier/cilantro leaves, lime wedge; 1/4 c mayonnaise ); 1/4 c sour cream ); 1/2 tsp each salt pepper; 1/2 c parmesan cheese ); 1/2 red onion

20 mins

Total time

6

Serving

14

Ingredients

Enable cook mode

Ingredients

ccorn cut from the cob )

Tbsp/ 30g butter

garlic clove

Tbspjalapeno )

ccorier / cilantro leaf

cgreen onion )

Tbsp- lime juice )

kg60g / cotija or feta )

jalapeno slices, corier/cilantro leaves, lime wedge

¹⁄₄

cmayonnaise )

¹⁄₄

csour cream )

¹⁄₂

tspeach salt pepper

¹⁄₂

cparmesan cheese )

¹⁄₂

red onion

Directions

Step 1

Cut off kernels: Cut the corn off the cob (see photo in post or video for how I do this without getting corn everywhere!) If using frozen, do not thaw.

Step 2

Brown corn: Melt butter in a large skillet over high heat. Add garlic and stir for 10 seconds. Add corn and cook for 5 minutes, stirring every now and then, until you get lovely golden brown bits and the corn is cooked and sweet (don't stir constantly, harder to brown).

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