We may have to rename this well known dish as Belizean Street Corn with the addition of Marie Sharp's Fiery Habanero Pepper Sauce.
Mexican Street Corn Salad
Rated 5.0 stars by 1 users
Category
Side dish
Servings
8
Prep Time
0 minutes
Cook Time
15 minutes
Make this salad with some fresh corn from the garden for a delightful summer dish.
Author:Sonia Schilling
Ingredients
- 2 tablespoon unsalted butter
- 4 cups corn kernels
- 1 teaspoon minced garlic
- ⅓ cup mayonnaise
- ½ teaspoon chili powder
- ½ cup cotija cheese
- 1 tablespoon lime juice, fresh squeezed
- 1-2 tablespoon chopped cilantro
- Kosher salt to taste
-
Dash of Marie Sharp’s Fiery Habanero Pepper Sauce
Directions
- Melt butter in a large skillet over medium-high heat. Add corn kernels and cook, stirring
- occasionally, until cooked through and mildly charred, about 7-10 minutes. Add garlic the
- last couple of minutes cooking.
- Allow corn to cool briefly. Mix in mayonnaise chili powder, cotija cheese, lime juice, and
chopped cilantro. Add several drops of Marie Sharp’s Fiery Habanero Pepper Sauce.
- Season to taste with salt.
- Serve warm or cold.
