Yummy! This salad is even better the next day.
MEXICAN STREET CORN
(serves 12)
Ingredients:
*6-8 corn on the cob (6 cups of frozen)
*1/3 cup mayonnaise
*1/2 cu sour cream
*6-12 drops of hot sauce (more if you like it spicer)
*juice squeezed from 1 medium lime
*1 teaspoon Tajin
*1/2 teaspoon chili powder
*1/2 teaspoon salt
*1/2 teaspoon ground black pepper
*1/4 cup finely chopped red onion
*2 garlic cloves, minced
*1/8 cup pickled jalapeño peppers (cowboy candy), finely chopped
*1/3 cup finely chopped cilantro
*1/2 cup queso cotija (feta cheese if you can't find cotija)
Directions:
~Cut off both ends of 6-8 ears corn on the cob.
~Peel husk down to 1 or 2 layers left on cob.
~Soak in cold water for 20-30 minutes.
~Grill until corn is cooked through (turning often).
~Cut the corn off the cob and allow to cool.
~In a large bowl, whisk 1/3 cup mayonnaise, 1/3 cup sour cream, juice squeezed from 1 medium lime, 1 teaspoon tajin, 1/2 teaspoon chili powder, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper until well combined.
~Stir in cooled corn, 1/4 cup finely chopped red onion, 2 minced garlic cloves, 1/8 cup pickled jalapeños peppers, and 1/3 cup finely chopped cilantro (more if you choose) until well mixed.
~Cover and refrigerate for at least 2 hours before eating.
