Michaels Home Cooking | Mexican Corn Salad with Michael's Home Cooking @MichaelsHomeCooking | Uploaded 5 years ago | Updated 1 day ago
This Mexican Corn Salad is sweet from freshly picked corn. It is a medley of flavors with a touch of spice from chili powder and a jalapeno. Everybody will love this and it looks great on a plate of food.
Ingredients:
4 or 5 fresh ears of corn to make 3 cups of corn
2 Tablespoons plain olive oil or vegetable oil
1 or 2 jalapeos or 1 serrano chili
2 to 3 Tablespoons mayonnaise
1 Tablespoon chili powder
1/3 cup chopped cilantro or italian parsley
1/2 cup queso cojita or parmesan or pecorino
1/2 cup chopped scallions
2 garlic cloves finely chopped or put through a garlic press
1 Tablespoon fresh lime juice
dash of salt
Microwave your corn in husk for 2 minutes per ear of corn.
Allow to cool while you chop your ingredients.
***I stated in video that 4 ears cooked 4 minutes in microwave, I meant to say 4 ears of corn cooked 8 minutes.
Hush your corn and cut off kernels.
Cook your corn kernels in non stick pan with oil about 4 minutes until some of the corn browns somewhat.
Do not cook very long, you don't want to dry out the corn.
Put your corn into a mixing bowl and add the rest of the ingredients.
Mix it up and you are ready to serve.
Best at room temperature and it is great made a day ahead, then allow to come to room temperature out of the refrigerator.
I highly recommend this! You can control your spice the way you like. I like a serrano chili best.
I used Ancho Chili Powder, but any will do.
Thank you for watching!
Music from Apple Garage Band
Song used... Chelsea Loft
#michaelshomecooking #cornsalad #mexicancornsalad
This Mexican Corn Salad is sweet from freshly picked corn. It is a medley of flavors with a touch of spice from chili powder and a jalapeno. Everybody will love this and it looks great on a plate of food.
Ingredients:
4 or 5 fresh ears of corn to make 3 cups of corn
2 Tablespoons plain olive oil or vegetable oil
1 or 2 jalapeos or 1 serrano chili
2 to 3 Tablespoons mayonnaise
1 Tablespoon chili powder
1/3 cup chopped cilantro or italian parsley
1/2 cup queso cojita or parmesan or pecorino
1/2 cup chopped scallions
2 garlic cloves finely chopped or put through a garlic press
1 Tablespoon fresh lime juice
dash of salt
Microwave your corn in husk for 2 minutes per ear of corn.
Allow to cool while you chop your ingredients.
***I stated in video that 4 ears cooked 4 minutes in microwave, I meant to say 4 ears of corn cooked 8 minutes.
Hush your corn and cut off kernels.
Cook your corn kernels in non stick pan with oil about 4 minutes until some of the corn browns somewhat.
Do not cook very long, you don't want to dry out the corn.
Put your corn into a mixing bowl and add the rest of the ingredients.
Mix it up and you are ready to serve.
Best at room temperature and it is great made a day ahead, then allow to come to room temperature out of the refrigerator.
I highly recommend this! You can control your spice the way you like. I like a serrano chili best.
I used Ancho Chili Powder, but any will do.
Thank you for watching!
Music from Apple Garage Band
Song used... Chelsea Loft
#michaelshomecooking #cornsalad #mexicancornsalad
