SPICY MEXICAN STREET CORN SALAD #vegetarian #glutenfree

SPICY MEXICAN STREET CORN SALAD #vegetarian #glutenfree

This Spicy Mexican Street Corn Salad is my preferred dish to present with tacos or fajitas! It's incredible for a group since you can make it early and you can make it as hot or as mellow as you can imagine. This formula serves enough for a group however you can without much of a stretch partition it into equal parts for a littler bit.

I don't recollect the first occasion when I had road corn, however I thought… this merits the mayonnaise. I'm generally a mayo-hater however I need to concede that a little mayonnaise is truly what makes this formula. I know, I know. Who am I? Be that as it may, after our companions had this "serving of mixed greens" (and trust me, I realize this isn't a plate of mixed greens in any way shape or form) they requested the formula so I figured I better offer it! The incredible thing about Mexican road corn in plate of mixed greens structure is that it's a lot simpler to eat, so you're more averse to finish up with cheddar on your jaw. The pleasure is all mine.

This Spicy Mexican Street Corn Salad is an extraordinary Mexican side dish to present with tacos or fajitas!

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SPICY MEXICAN STREET CORN SALAD #vegetarian #glutenfree

INGREDIENTS

  • 2 14 oz bags of frozen corn
  • 1 tablespoon olive oil
  • 1/4 cup mayonnaise
  • 8 oz feta cheese
  • 1/2 jalapeno, diced
  • 1/2 cup chopped cilantro
  • 3 cloves garlic
  • 1 lime
  • 1/2 tsp chipotle sea salt (or 1/4 tsp chili powder + 1/2 tsp sea salt)
  • Pinch of red pepper flakes

INSTRUCTIONS

  1. In a large skillet, cook the corn in the olive oil over medium heat for 10-12 minutes, stirring occasionally.
  2. You want to lightly toast the corn kernels.
  3. In a large bowl, combine the mayo and feta until mixed.
  4. Stir in the diced jalapeno and cilantro.
  5. Using a garlic press, crush the garlic and stir in. (If you don’t have a garlic press, just finely mince it then stir in.)
  6. Slice the lime in half and use a fork to juice each half. Add the juice into the bowl.
  7. Add in the corn into the cheese mixture and stir until well coated.
  8. Sprinkle with chipotle sea salt, and red pepper flakes, then mix, and serve!

For more detail : bit.ly/2XLLbEm

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