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Before you jump to Mexican Street Corn Salad recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
Healthy eating is today a great deal more popular than it used to be and rightfully so. Poor diet is a contributing factor in health problems such as heart disease and high blood pressure which can place a drain on the economy. Everywhere you look, people are encouraging you to live a healthier lifestyle but on the other hand, you are also being encouraged to rely on fast foods that can affect your health in a bad way. In all probability, most people think that it takes a great deal of work to eat healthily and that they will have to drastically change their way of life. In reality, however, simply making a few minor changes can positively impact everyday eating habits.
These sorts of changes are easy to accomplish with all kinds of foods and can apply to the oils you cook in and the spread you put on bread. For instance, monounsaturated fat such as olive oil can be helpful in offsetting the bad cholesterol in your diet. Olive oil is also a good source of Vitamin E which has a lot of benefits and is also terrific for your skin. If you currently are consuming plenty of fresh fruits and leafy greens, you may want to think about where you’re getting them and if it’s the best source. If you go for organic foods, you can avoid the problem of ingesting crops that may have been sprayed with toxic pesticides. Finding a local supplier of fresh produce will give you the option of eating foods that still have most of the nutrients which are usually lost when produce has been kept in storage before it is sold.
As you can see, it’s easy to start incorporating healthy eating into your daily lifestyle.
We hope you got insight from reading it, now let’s go back to mexican street corn salad recipe. You can have mexican street corn salad using 12 ingredients and 4 steps. Here is how you do that.
The ingredients needed to cook Mexican Street Corn Salad:
- Take 1 (16 oz) bag frozen corn - thawed and "drained"
- Take 1 poblano pepper - seeds removed, finely diced
- Prepare 2 tbs butter
- Take 1 tsp olive oil
- Get 2 tbs mayonnaise
- Prepare 2 tbs sour cream
- Prepare 2 tbs fresh cilantro - chopped
- Take 1/2 tsp Chipotle chili powder
- Take 1/2 tsp salt
- Use 1/4 tsp black pepper (optional)
- Use juice of one small lime
- Provide 1/3 cup Queso fresco, crumbled
Steps to make Mexican Street Corn Salad:
- Spread corn out on a paper towel lined plate to absorb some of the moisture from thawing. Set aside while you deseed and dice the poblano pepper.
- Heat a large skillet over medium high heat. Add butter and olive oil. As soon as butter is melted add corn and diced pepper. Spread out into an even layer. Let sit untouched for 2-3 minutes or until it starts smelling "toasty". Stir, scraping up any brown bits sticking to bottom, level out and let sit 2 min. Repeat one more time.
- Transfer corn mixture to a medium sized bowl. In a small bowl combine all remaining ingredients except Queso fresco. Drizzle over corn mixture and gently stir to coat.
- Add crumbled queso fresco, gently stir to incorporate. Garnish with additional cilantro and queso fresco if desired. Serve warm or chilled, but it's better warm.
Mexican Corn Gets A Salad Makeover. This simple salad hits all the right notes: creamy, spicy, salty, and citrusy, just like the beloved Mexican street food dish elote (grilled sweet corn coated in mayo, cotija cheese and spices) that it is inspired by. The great thing about Mexican street corn in salad form is that it's much easier to eat, so you're less likely to end up with cheese on your chin. This salad is actually better when it's made a few hours in advance because it gives the flavors time to combine! Just store it in the fridge in a sealed container.
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