Mexican-Style Corn Salad
I was sitting in the airport waiting for my red-eye when I thought, hey, what better time to write a blog post! So here I sit, typing away on my phone, happy as can be, while i wait for at least one more hour.
Are there any foods that have the power to make you nostalgic with the first few bites? Well, thats how I first stumbled into this recipe. Let me explain.
A weeks ago, I was was at the store when corn stopped me in my tracks. I know what you’re thinking: How can something as boring as corn make you do a double take? I’m not a huge corn fan, but something about these cobs gave me a sudden longing for past summers full of bbqs and all day swim sessions. Since I don’t get to do much of either anymore, I decided to make something with my impulsive purchase.
(Side note: I love the WordPress Android app. It’s so easy to type away…okay back to the post).
I decided to take a twist on Mexican corn. If you don’t know what that is, stop reading this immediately and Google image search it. It will change your taste buds. With the perfect twist of cayenne, paprika, lime and fresca cheese, I’m sure you’ll find it hard to stop with just one bowl!
- Two Ears of Corn, shucked
- Cilantro-Lime Compound Butter
- 1/2 Red Bell Pepper
- 1 Avocado
- 1/2 Lime
- Quesa Fresca
- Extra Cilantro, as garnish
- Generally spread the cilantro-lime butter over clean corn cobs. Wrap in foil and cool until a golden color. (Ideally you would do this over a grill, but since I no longer have one, I baked the corn at 350 degrees for 30 minutes). Set aside to cool.
- While the corn cools, wash and dice the red bell pepper and place in a medium-sized bowl. Add diced avocado, lime juice and fresca. Toss lightly. Once the corn is cool enough to handle by hand, remove the kernels from the cob and mix in with your other ingredients. Top with extra fresca and cilantro to taste.