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Before you jump to Mexican Street Corn Salad recipe, you may want to read this short interesting healthy tips about Wholesome Power Treats.
We are very mindful that having healthy snacks can help us feel better in our bodies. We tend to feel way less gross when we increase our consumption of healthy foods and lower our consumption of unhealthy foods. A salad helps us feel a lot better than a piece of pizza (physically anyway). This can be a problem, however, with regards to eating between meals. Finding snack foods that really help us feel better and enhance our stamina often involves lots of shopping and scrupulous reading of labels. There’s nothing like one of these healthy foods if you want an energy-boosting snack.
Just about the most popular snack foods is natural yogurt. Eating fat free yogurt in place of a nutritious larger lunch isn’t a good idea. You can’t beat yogurt any time it comes to a wholesome snack though. It consists of tons of calcium, protein, and B vitamins. Yogurt is often eaten to help maintain the digestive system considering that it is so easily digestible by many people. Try putting in some wholesome nuts to unsweetened natural yogurt for a healthy snack idea. It’s an easy way to reduce sugar while still enjoying a yummy snack.
You do not have to look far to find a wide range of healthy snacks that can be easily prepared. Being healthy doesnt really need to be a battle-if you let it, it can be quite easy.
We hope you got benefit from reading it, now let’s go back to mexican street corn salad recipe. To make mexican street corn salad you only need 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"
- Get 1 poblano pepper - seeds removed, finely diced
- Use 2 tbs butter
- Get 1 tsp olive oil
- Get 2 tbs mayonnaise
- Get 2 tbs sour cream
- Provide 2 tbs fresh cilantro - chopped
- You need 1/2 tsp Chipotle chili powder
- Use 1/2 tsp salt
- You need 1/4 tsp black pepper (optional)
- You need juice of one small lime
- Prepare 1/3 cup Queso fresco, crumbled
Instructions 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.
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