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Mexican corn salad Recipe

   
 

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     Mexican corn salad

Category   Appetizers
Sub Category   None

Ingredients
4 ears fresh corn (husked and kernals cut from cob)
1 1/2 Tbsp vegetable oil
1/3 cup chopped onion
1/3 cup cilantro leaves, chopped
1 jalapeno pepper steamed and minced (optional)
1 clove garlic, minced
3 oz cojita cheese
1 Tbsp mayonaise (optional)
1 1/2 Tbsp fresh lime juice (divided)
 
1/2 tsp chili poweder
1 1/2 medium avocados chopped

Instructions
Heat vegetable oil in a large skillet until shimmering. Add corn, season with salt to taste and toss, then let cook, tossing only occasionally (about every 2 minutes) until corn is well charred all over (about 6 - 10 minutes total). Remove from heat and allow to cool slightly. Add corn to a medium bowl along with, onions, cilantro, jalapeno, garlic, 3/4 of the Cotija, mayonnaise, 1 Tbsp lime juice and chili powder and toss. Pour remaining 1/2 Tbsp lime juice over diced avocados then add to bowl with corn mixture and gently toss. Top with remaining Cotija and additional chili powder to taste.
Great for dipping with chips or as a side!


Originally Submitted
7/21/2017





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