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.
Tip: No need to soak the corn in water before grilling-just place directly on the grill!
You may also like:
| Mar 25, 2020
Make Your Own Can Planters
| Jul 8, 2021
Tips for Redesigning Your Patio Space
| Feb 17, 2020
Trash vs. Recycle: Do You Know When to Trash it?
| Dec 14, 2017
House Selling Checklist
| Jun 9, 2020
These Tips Are Your North Star For Home Decorating
| Jul 30, 2020