Ingredients
3 ea Corn Cob, fresh
1 Tbsp Sour Cream
½ Tbsp Mayonnaise
Note: you can substitute the sour cream and mayonnaise with an equal amount of Mexican Fresh Crema or Yogurt
1 tsp + 1/2 tsp Papa Craig’s “Mexican Street Corn Seasoning”
1/8 tsp Sea Salt
¼ ea Red Bell Pepper, roasted
2 tsp lime juice
1 Tbsp Cilantro, rough chop
2 Tbsp Queso Fresco
Directions
1. Remove the corn husk and silk from the corn cobs.
2. Place the corn in a large pot of water and bring the water to a boil.
3. Boil the corn for 3 minutes and remove the corn from the water. Let the corn cool until you can handle it
4. Roast the corn on all sides under the broiler, on the BBQ grill or if you have a gas stove, over the burners. Watch closely so that you do not overcook or burn the corn.
5. Add the sour cream, mayonnaise, lime juice, Papa Craig’s Mexican Street Corn Seasoning, and salt to a mixing bowl. Sitr until the mixture is smooth.
6. Stand the Corn Cob on end and cut the kernels off the corn cobs
7. Add the corn to the mixing bowl and stir until the corn is coated with the sauce.
8. Add the diced roasted red bell peppers, chopped cilantro, and half of the queso fresco to the corn mixture. Stir to blended all of the ingredients.
9. Transfer the corn mixture to a serving bowl and top with one strip of red bell pepper in the center. Sprinkle some whole cilantro leaves around the red bell pepper and finish by topping the whole dish with crumbled queso fresco.
Serve chilled or at room temperature … enjoy this salad along with your street tacos, tostados or tortas ….