Monday, 22 June 2015

Mexican Street Corn & Avocado Salad


as promised, round two of mexican street corn happened yesterday. 
it was inevitable, delicious, necessary, and devoured.

truthfully i wasn't sure that i could love it more than i did on saturday, but then avocado showed up and blew it out of the water.

thank you chili-lime mayo, feta/cojita cheese and avocado, thanks to you guys i will now be consuming all future ears of corn in this manor.

the only thing better than this dish was the company i shared it with, the most important men in my life, happy father's day.
xo.


Mexican Street Corn & Avocado Salad


ingredients:
2 tablespoons unsalted butter
4 cups (6-8 ears) fresh corn on the cob
1/4 cup mayo
1 clove garlic, grated
1/2 jalapeno pepper, ribs and seeds removed, diced fine
1/3 cup cilantro, chopped fine & loosely packed
2 scallions, chopped fine
juice from 1 lime
3/4 teaspoon chili powder, more to taste
1/4 teaspoon smoked paprika
1/2 cup cojita or feta cheese
1 ripe avocado, diced

method:
melt butter in heavy skillet over medium high heat.  add corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes.
add in jalapeño, saute for a minute and remove from heat.
pour corn mixture into serving dish.
meanwhile, in small bowl mix together mayo, grated garlic, lime juice, chili powder, and paprika, until well combined.
pour dressing over top of corn mixture.  add in the scallions, feta, cilantro, and avocado.
tossing to coat.
adjust seasonings to personal preference.

serve warm or at room temperature.

adapted from my elote |  mexican street corn salad

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