Taking the popular Mexican street corn off the cob and into the convenience of a salad. Creamy texture with a great pop of flavor.
Prep Time:10 minutes
Cook Time:5 minutes
Total Time:25 minutes
Category:Salad, Side Dish
2 TBSP Avocado oil
2cups Corn Kernels (Can be Frozen, canned, or fresh from the cob)
1 TBSP Mayo
1 TBSP Sour Cream
1/4 Tsp Chili Powder
1 TBSP Lime Juice
1/3cup Cotija Cheese (Crumbled)
Garnish of Minced Cilantro if desired
Place half the oil in a large sauté pan and heat over medium high heat. Once the pan is hot place a single layer of corn kernels in the pan. Stir occasionally to prevent burning and cook until kernels begin to brown. Transfer to a baking sheet or bowl to cool. Repeat as needed until all the corn is cooked.
While the corn is cooling combine the remaining ingredients in a small bowl.
Once the corn is cool (about 10 minutes if left on a baking tray) combine with the premixed dressing. Top with optional cilantro and serve immediately or refrigerate until ready to serve.