The classic tasty Mexican street corn is transformed into a fabulous side salad—great for a backyard barbecue.
Ingredients: For the salad
Ingredients: For the dressing
- Preheat grill to medium-high. Arrange corn on the grill, and cook for 10 minutes, flipping occasionally to keep from burning (some char is good). Let the corn rest for 5 minutes or until cool enough to shuck and remove the kernels. Refrigerate kernels until chilled.
- In a medium bowl, whisk together mayonnaise, lime juice, chipotle peppers, and salt. Fold in corn kernels, and top with cilantro and cheese crumbles before serving.
Tips: No need to soak the corn in water before grilling-just place directly on the grill!
You may also like:
| Dec 14, 2017
House Selling Checklist
| Feb 16, 2018
Sell Faster with These Small Projects
| Feb 23, 2018
The Ultimate Home Maintenance Checklist
| Mar 30, 2017
Selling Your Home? Declutter First!
| Feb 7, 2018
Crispy Avocado Tacos
| May 19, 2018
Keep Your Electric Bill in Check This Summer
| May 23, 2018