Friday, July 24, 2020

Mexican Corn Salad

5 cups corn cut from the cob ~4 large ears) (or frozen corn, not thawed,
6 tbsp  butter
1/2 tsp each salt and pepper
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup parmesan cheese , finely grated
1 tbsp Jalapeno  (optional)
1 cup coriander / cilantro leaves , roughly chopped
1 cup green onion , finely sliced
1/2 red onion , finely chopped
2 - 3 tbsp lime juice , fresh (plus more to taste)


Jalapeno slices, coriander/cilantro leaves, lime wedges , optional

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.
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).
Season corn: Add salt and pepper halfway through cooking corn.
Toss with dressing: Transfer corn into large bowl. Add mayonnaise, sour cream, lime juice and parmesan. Toss well to combine - heat will "melt" dressing. Add coriander/cilantro, red onion, green onion and jalaepno. Toss again.

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