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CommonGround volunteer Karol Swan shares her recipe for Mexican Corn Salad with Pure Nebraska viewers.

 

Mexican Corn Salad
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Ingredients

  • 5 cups corn frozen or cut from cob
  • 2 Tablespoons Butter
  • 4 cloves fresh garlic minced or 2 teaspoons minced garlic from a jar
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 teaspoons sugar
  • ½ cup finely shredded Parmesan Cheese
  • 1 cup chopped cilantro
  • 1 cup chopped green onions
  • ½ cup chopped red onion
  • 2 Tablespoons fresh or bottled lime juice
  • 1 cup Feta or favorite crumbly cheese

Instructions

  1. Do not thaw frozen corn.
  2. Heat butter, garlic, salt and pepper in skillet medium to high heat Non stick works best.
  3. Add corn to hot butter mix.
  4. Stir and fry until corn turns slightly brown. 5-8 minutes
  5. Pour corn in a bowl.
  6. Add rest of the ingredients ending with the lime juice to warm corn.
  7. Mix well.
  8. Top with the cheese
  9. Serve warm or chilled.
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https://commongroundnebraska.com/mexican-corn-salad/

 





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