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
You may also like recipes
Tips & Ideas
Login to your Ready Set Eat AccountLog in with Facebook Log in with Google
Don't have an account?
Create one for a personalized experience!
By creating a profile and answering a few questions, we can transform your experience on Ready Set Eat into one that’s tailored to your cooking style and tastes.Personalize My Experience
Please enter your email address and click submit.
You will be sent an email with a re-set password link within a few minutes.