MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mexican Street Corn Salad
 Categories: Vegetables, Herbs, Chilies, Cheese
      Yield: 10 Servings

      6    Fresh corn ears; husked,
           - de-silked
      3    Limes; divided
      1 lg Red onion; fine chopped
      8 oz Diced green chilies
           - (2 cans)
  1 1/2 c  Crumbled queso fresco,
           - queso Cotija, or
           - feta cheese; divided
    1/2 c  Fresh cilantro leaves;
           - coarse chopped
    1/4 c  Mayonnaise
    1/4 c  Sour cream
      3 cl Garlic; pressed
      1 ts Chilli spice mix
    1/2 ts Salt
    1/2 ts Ground cayenne

  Set oven @ 375°F/190°C.

  With serrated knife, cut kernels from ears of corn. You should have
  about 5 cups. Spread corn in single layer on rimmed baking pan.
  Roast 40 to 45 minutes or until golden brown, stirring twice; cool
  in pan on wire rack.

  Meanwhile, from 2 limes, squeeze 1/4 cup juice. Cut remaining lime
  into wedges for serving. In large bowl, combine onion, chiles,
  1 cup cheese, cilantro, mayonnaise, sour cream, garlic, chilli
  spice, salt, cayenne pepper, and lime juice.

  Add corn to mayonnaise mixture; toss until well combined. Serve
  corn salad sprinkled with remaining 1/2 cup cheese and lime wedges.

  Recipe FROM: https://schnucks.com

  Uncle Dirty Dave's Archives

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