The best summer serving of mixed greens ever, snatch some corn cobs and set up the forks!
We have a crisp and delightful interpretation of Mexican road corn that is ideal for potlucks and grills. Brilliant corn portions are prepared in a tart and velvety sauce for one fantastic south-of-the-fringe serving of mixed greens. Topped with new cilantro, disintegrated queso fresco cheddar, and a sprinkling of bean stew powder, this corn plate of mixed greens will rapidly turn into a mid year top pick. Give new corn an addictive punch with this delectable formula!
Mexican Street Corn Salad | summer, no prepare, basic, flame broiling, barbecue, flame broiled, queso fresco, simple, basic.
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ingredients
- 8 cobs of corn, cooked or grilled
- 1/2 cup green onions, chopped
- 2 tbsp vinegar
- 2 Tbsp olive oil
- 1/2 cup queso fresco cheese
- 1/2 teaspoon paprika
- salt and pepper, to taste
instructions
- Allow cobs of corn to cool, then remove kernels from the cob with the Good Cook Corn Stripper. Place in a large serving bowl.
- Toss with green onions, vinegar and oil. Salt and pepper to taste.
- Top with crumbled queso fresco. Garnish with paprika. Serve immediately and enjoy!
For more detail : bit.ly/3247Wpd
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