Mexican Street Corn Salad II

 

Mexican Street Corn Salad II

(6 servings)

 

Ingredients:

6 ears Fresh Corn, cleaned

¼ cup Mayonnaise

¼ cup Sour Cream or Mexican Crema

½ cup Cotija Cheese, grated

½ tsp. Ancho Chili Powder

¼ tsp. Salt

¼ cup Fresh Cilantro, chopped

1 tbsp. Mexican Hot Sauce

Directions:

Grill corn until done (you can do it wrapped in foil or not depending on if you want to see grill marks or not).  Set aside to cool.  Meanwhile, in a small bowl whisk together mayonnaise, sour cream or crema, ¼ cup of Cotija cheese, chili powder and salt.  Cut corn off the cobs once cooled and combine with mayonnaise mixture.  Sprinkle with remaining Cotija cheese and cilantro.  Dot with hot sauce and serve or refrigerate until needed.

Notes:              If fresh corn is not in season, you can substitute frozen or drained corn. 

Notes:              For a little twist, try adding diced red bell peppers and/or diced avocados.

Ideas for Future Efforts

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