This simple and scrumptious 15 minute Chili Lime Mexican Corn Salad formula can be utilized as a starter for amusement day or closely following, or as a side dish for any Mexican supper or your next picnic!
Lime, bean stew powder, and cilantro with either a margarine or mayonnaise base slathered on flame broiled corn… it's a flavor blend that is goodness, so great! Typically Mexican road corn additionally incorporates Cotija cheddar. My Mexican corn plate of mixed greens formula does not, but rather you can without much of a stretch include it. For a picnic, I think a serving of mixed greens is simpler to make (and eat) than old fashioned corn.
Furthermore Mexican corn serving of mixed greens is extremely very adaptable. You can eat it as a side dish or with chips… in any case, it's dependably a hit!
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Ingredients
- 10 ears corn
- 3 tablespoons fresh cilantro, chopped
- 1/2 cup mayo
- 1 teaspoon chili powder
- 2 tablespoons lime juice
Instructions
- Shuck and cook corn, cut kernels from corn. Boiling will take you 3-4 minutes.
- Mix corn and chopped cilantro together, set aside.
- Combine mayonnaise, chili powder and lime juice. Mix well.
- Add mayonnaise mixture to corn mixture.
- Refrigerate until ready to serve.
For more detail : bit.ly/2c8eeL0
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