Spicy Mexican Street Corn Salad
Ingredients
- 2 tablespoons Country Crock Spread
- 6 cups fresh corn kernels
- ½ teaspoon salt
- 2 medium fresh jalapeno peppers, seeded and chopped
- 2 cloves garlic, chopped
- 1 teaspoon ground cumin
- ¼ cup mayonnaise
- ¼ cup chopped cilantro
- 2 tablespoons grated cotija cheese
- 2 tablespoons lime juice
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Instructions
- Melt Country Crock in a large nonstick skillet over high heat. Working in batches if necessary to avoid overcrowding the skillet, add corn and salt. Cook and stir until slightly charred, about 5 minutes. Add jalapeños, garlic, and cumin; cook until fragrant, about 1 minute.
- Stir in mayonnaise, cilantro, cotija cheese, and lime juice. Serve warm or at room temperature.
Source
Original recipe: View Original