Mexican Street Corn Salad #vegetaraian #summersalad

The best summer serving of mixed greens ever, snatch some corn cobs and set up the forks!

We have a crisp and delightful interpretation of Mexican road corn that is ideal for potlucks and grills. Brilliant corn portions are prepared in a tart and velvety sauce for one fantastic south-of-the-fringe serving of mixed greens. Topped with new cilantro, disintegrated queso fresco cheddar, and a sprinkling of bean stew powder, this corn plate of mixed greens will rapidly turn into a mid year top pick. Give new corn an addictive punch with this delectable formula!

Mexican Street Corn Salad | summer, no prepare, basic, flame broiling, barbecue, flame broiled, queso fresco, simple, basic.

ingredients

• 8 cobs of corn, cooked or grilled
• 1/2 cup green onions, chopped
• 2 tbsp vinegar
• 2 Tbsp olive oil
• 1/2 cup queso fresco cheese
• 1/2 teaspoon paprika
• salt and pepper, to taste

instructions

1. Allow cobs of corn to cool, then remove kernels from the cob with the Good Cook Corn Stripper. Place in a large serving bowl.
2. Toss with green onions, vinegar and oil. Salt and pepper to taste.
3. Top with crumbled queso fresco. Garnish with paprika. Serve immediately and enjoy!

For more detail : bit.ly/3247Wpd

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