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Mexi Street Corn Salad

Buttery roasted corn in a creamy spiced sauce topped with cilantro, tomato and queso fresco.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 30 people
Course: Salad
Ingredients Method

Ingredients
  

  • 14 oz roasted corn (whole kernels)
  • 1 tbsp butter
  • 3 tbsp mayonaise
  • 3 tbsp sour cream
  • 1 tbsp lime juice
  • 1 tsp chili powder
  • 1/4 cup queso fresco
  • 1/4 cup fresh cilantro
  • 3 limes cut in wedges
  • 3 tomatoes, chopped
  • toast pieces for serving
  • 1 dash salt
  • 1 dash pepper

Method
 

  1. In a large sauce pan or pot, heat up butter over medium-high heat.
  2. Add roasted corn to heat up. Once warmed, turn down to medium heat.
  3. Add in mayonaise, sour cream, lime juice and chili powder and stir in gently.
  4. Salt and pepper to taste
  5. Remove from heat and plate or put in serving dish
  6. Garnish with tomatoes, cheese and cilantro.
  7. Serve with small toasts and lime wedges.