Mexican Street Corn Salad
Ingredients:
- 3 cans corn, drained
- 3 Tbsp. butter
- 1/2 tsp. kosher salt
- 3 Tbsp. mayonnaise
- 2 Tbsp. lime juice
- 2 tsp. chili powder, divided
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cotija cheese, crumbled
- 1/4 cup cilantro, roughly chopped
Directions:
- Heat a cast iron skillet on high heat and add the corn. Cook for 8 to 10 minutes, stirring occasionally. Remove from heat and add in butter and salt. Stir until mixed.
- Place corn in a bowl and stir in mayo and lime juice. Add 1 teaspoon chili powder and mix well. Add tomatoes. Sprinkle with cojita cheese, chili powder and chopped cilantro.
