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Before you jump to Mexican Street Corn Salad recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
Making the decision to eat healthily offers incredible benefits and is becoming a more popular way of life. Poor diet is a leading factor in diseases such as heart disease and hypertension which can put a drain on the economy. Even though we’re incessantly being counseled to adopt healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. It is likely that a lot of people feel it will take so much effort to eat a healthy diet or that they have to make a large scale change to the way they live. It is possible, however, to make several simple changes that can start to make a good impact on our everyday eating habits.
Initially, you will need to be extremely careful when food shopping that you don’t automatically put things in your shopping cart that you don’t wish to eat. For instance, most probably you have never checked the box of your favorite cereal to see its sugar content. One healthy substitute that can give you a positive start to your day is oatmeal. You don’t like eating oatmeal on its own, try adding fresh fruits that can supply you with other healthy nutrients and as such, one small change to your diet has been achieved.
As you can see, it is easy to begin making healthy eating a regular part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to mexican street corn salad recipe. You can cook mexican street corn salad using 12 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to make Mexican Street Corn Salad:
- Provide 1 (16 oz) bag frozen corn - thawed and "drained"
- Prepare 1 poblano pepper - seeds removed, finely diced
- Prepare 2 tbs butter
- You need 1 tsp olive oil
- Provide 2 tbs mayonnaise
- Provide 2 tbs sour cream
- Get 2 tbs fresh cilantro - chopped
- Provide 1/2 tsp Chipotle chili powder
- Take 1/2 tsp salt
- Get 1/4 tsp black pepper (optional)
- Provide juice of one small lime
- Take 1/3 cup Queso fresco, crumbled
Instructions to make Mexican Street Corn Salad:
- Spread corn out on a paper towel lined plate to absorb some of the moisture from thawing. Set aside while you deseed and dice the poblano pepper.
- Heat a large skillet over medium high heat. Add butter and olive oil. As soon as butter is melted add corn and diced pepper. Spread out into an even layer. Let sit untouched for 2-3 minutes or until it starts smelling "toasty". Stir, scraping up any brown bits sticking to bottom, level out and let sit 2 min. Repeat one more time.
- Transfer corn mixture to a medium sized bowl. In a small bowl combine all remaining ingredients except Queso fresco. Drizzle over corn mixture and gently stir to coat.
- Add crumbled queso fresco, gently stir to incorporate. Garnish with additional cilantro and queso fresco if desired. Serve warm or chilled, but it's better warm.
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