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Mexican Street Corn Salad
This quick dish captures all of the savory flavor of traditional Mexican Street Corn in a creamy salad.
Prep Time: 00:10
Cook Time: 00:05
6 cups frozen corn kernels (two-sixteen ounce bags)
1 cup queso fresco, crumbled
1/3 cup mexican crema (or sour cream)
1/3 cup mayonnaise
1/4 cup cotija cheese (or feta cheese)
1 - 1/2 tablespoons lime juice
1 tablespoon chopped cilantro
1/2 teaspoon chili pepper
1In a large skillet or pot, warm a bit of oil over medium heat. Add frozen corn kernels and cook, stirring frequently for about 5 minutes, or until kernels are tender and cooked throughout.
2In a medium bowl, mix together the crema, mayonnaise, queso fresco, cotija, lime juice, cilantro, and chili pepper.
3Stir in the cooked corn kernels.
4Serve immediately or cover and refrigerate.
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