Chili Lime Sweet Corn Salad
Ingredients
- 6 ears of corn husk and silk removed
- 2 tablespoons melted butter
- 2 tablespoons freshly squeezed lime juice
- ½ teaspoon chili powder
- 1 tablespoons chopped cilantro
- ½ cup crumbled queso fresco see notes*
- ¼ teaspoon salt or to taste
Instructions
- In a large pot, bring water to a boil.
- Boil the corn for 3, then remove and allow to cool slightly so that they can be handled.
- Cut kernels off the cob into a large bowl.
- Set aside.
- In a small bowl, whisk together butter, lime juice, chili powder, and chopped cilantro.
- Pour the chili lime mixture over the corn and mix to coat.
- Add the crumbled queso fresco and stir.
- Season with salt to taste.
- Serve at room temperature.
- Refrigerate leftovers.
Notes / Tips / Wine Advice:
*Queso fresco is a soft, mild, creamy Mexican cheese that can be crumbled easily. I found it at my local grocery store the cheese section, but if you cannot find it feta would be a good substitution.
