update, how cooking recipe Mexican Street Corn Salad with 12 ingredients and 4 stages of easy cooking, which is delicious perfect.
Without fail making ultimate Mexican Street Corn Salad easy, yummy, practical.
Hi my mother, now you can make recipe Mexican Street Corn Salad with 12 ingredients and 4 steps. Below this is how to cook, please read carefully.
In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 12 ingredients and 4 stages of easy cooking Mexican Street Corn Salad.
Ingredients for Mexican Street Corn Salad
Needed : bag frozen corn - thawed and "drained".
Needed : poblano pepper - seeds removed, finely diced.
Prepare : butter.
Prepare : olive oil.
Prepare : mayonnaise.
Prepare : sour cream.
Prepare : fresh cilantro - chopped.
Prepare : Chipotle chili powder.
Needed : salt.
Prepare : black pepper (optional).
Prepare : juice of one small lime.
Needed : Queso fresco, crumbled.
If all main ingredients Mexican Street Corn Salad it’s ready, We’re going into the cooking stage. Below is how to preparing with easy.
Process Cooking 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. Spread out corn and cook 2 more minutes..
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..
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