2 tablespoons canola oil
1 bag (14.4 oz each) Birdseye® Sweet Kernel Corn
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
3 tablespoons Mexican cream
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
3 tablespoons crumbled Cotija cheese
Heat oil in large skillet over medium-high heat. Add corn; cook 5 to 7 minutes or until tender and lightly browned, stirring occasionally. Add cumin and chili powder; cook 2 minutes more or until fragrant.
Remove skillet from heat; stir in Mexican cream, cilantro and lime juice. Sprinkle with cheese.
For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.
Mexican Street Corn Salad
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