Aug 15, 2017

Mexican Street Corn Salad

10-12 large ears of fresh corn*
1 can whole chipotle peppers in adobe
3/4 cup mayonnaise
1/2 tsp ground cumin
1/2 tsp salt (or more to taste)
2 tsp fresh lime juice (or more to taste)
1/2 bunch cilantro-chopped
3 oz Cotija cheese-grated

Wash and cut the corn off the cobs. Working in batches, sauté in an oiled pan until the corn starts to caramelize. Remove from the pan and cool.

Empty the entire can of chipotles in adobo into a blender or a food processor and puree. Strain the puree through a strainer. Discard the pulp. Add 2 tbsp. of the puree to the mayonnaise along with the cumin, salt, and lime juice. Taste and add more chipotle puree, salt, or lime juice if desired. Add about half of the chipotle mayo and the cheese to the cooled corn and mix well. Add the cilantro, saving some for garnish on top. Add more chipotle mayo if desired. Sprinkle the remaining cheese and cilantro on top. Serve cold.

If desired consider adding some other items to your liking i.e. roasted bell peppers (red, orange, or green), roasted chili peppers (pasilla or jalapeño), black beans, fresh tomato, or avocado.

*If fresh corn is not available look for “Super Sweet White Corn” in your grocer’s freezer.

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