Hola. I really had planned to share a recipe for Milk Chocolate Coconut Brownies with y’all earlier this week, but life got in the way and it just didn’t happen. Surprise, surprise, surprise. That recipe would in turn lead to another crazy bueno recipe for Simple Coconut Brownie Ice Cream, which I planned to share with you on Cinco De Mayo. Thanks to life getting in the way, I’m sad to say that you will get neither of those two recipes this week, because it would simply be unfair and irresponsible of me to give you ice cream without brownies or brownies without ice cream. Instead, I’m giving you Mexican Street Corn Salad a day ahead of time, so that you have the opportunity to share it with your family on Thursday. Olé. If that’s not reason to celebrate I’m not sure what is.
This salad has been hanging out in my backlog of recipes to publish for quite some time now. For almost a year and a half it has been patiently waiting to greet the world. It’s just been dying to say “Olé,” but I just wasn’t ready to let it go quite yet. I think now is the time. So ignore the crappy pictures that were rushed because I was making it for our annual Halloween party in 2014, and most likely trying to do five things at once and trying not to pull my hair out or step on Brenna’s tail in the process.
Honesty time. I am also a little ashamed to admit that I stupidly did not follow my own recipe directions, which led to some serious cheese-meltage. You can see it clearly in these crappy photos. Don’t get me wrong; I love melty cheese as much as the next gal, but this salad really calls for everything to be room temperature. Let the corn cool completely no matter how busy or hungry you are. You also might think to yourself, “Who the Hell wants to use three bags of corn in a recipe? That’s a whole lotta corn.” Ignore those thoughts. Tell them to shut up. You’ll have no problem whatsoever eating this entire bowl of corn, perhaps you’ll even manage to do it all by your little ol’ self. It’s pretty darn bueno-tasty-yummy. Adiós muchachos and Happy Almost Cinco De Mayo.
- 2 (16-oz) Bags Frozen Roasted Corn
- 1 (16-oz) Bags Frozen Whole Kernel Sweet Corn
- 6 Tablespoons Unsalted Butter
- 3 Large Cloves Garlic, Crushed
- 4 Teaspoons Taco Seasoning
- 2/3 Cup Mayonnaise
- Juice of 2 Limes
- 2 Tablespoons Sliced Pickled Jalapeños, Finely Chopped
- 4 Tablespoons Finely Chopped Cilantro
- 1 (4.5-oz) Can Chopped Green Chiles
- 1 Cup Freshly Shredded Cotija Cheese
- Sauté the corn, butter, garlic, and taco seasoning until the corn has completely defrosted and is warmed all the way through.
- Allow the corn mixture to come to room temperature.
- In a large bowl, combine the mayonnaise, lime juice, jalapeños, cilantro, green chiles, and cheese.
- After the corn has cooled, fold it into the mayonnaise mixture.
- Serve at room temperature.
- Trader Joe’s carries Frozen Roasted Corn in their frozen grocery section; it’s cheap and tastes absolutely wonderful. If it is unavailable in your area, you can use all frozen whole kernel sweet corn in this recipe.
- If you add the cheese to the corn mixture before it comes to room temperature you take the risk that it may melt.
- If Cotija is not available at your local market, consider replacing it with Parmesan or Feta.
- Make your own Homemade Taco Seasoning.
- Garnish with cilantro, chopped pimentos, and sliced pickled jalapeño.
- Replace the pickled jalapeños with fresh if available or desired.
- Add finely chopped red bell pepper to the mixture for color.
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