Skip to main content
BROWSE

View Recipe

MEXICAN STREET CORN SALAD

Active Time : 20 Minutes
Total Time : 20 Minutes
Serves : 4
INGREDIENTS
  • 2 tablespoons Pure Wesson® Canola Oil
  • 1 pkg (16 oz each) frozen whole kernel corn
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 3 tablespoons Mexican cream
  • 3 tablespoons chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 3 tablespoons crumbled Cotija cheese
DIRECTIONS

Heat oil in large skillet over medium-high heat. Add corn; cook 5 to 7 minutes or until tender and lightly browned, stirring occasionally. Add cumin and chili powder; cook 2 minutes more or until fragrant.

Remove skillet from heat; stir in Mexican cream, cilantro and lime juice. Sprinkle with cheese.