Mexican Street Corn Salad
20Prep Time Minutes
20Total Time Minutes
7Number of Ingredients
2 tablespoons Pure Wesson® Canola Oil
1 pkg (16 oz each) frozen whole 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
|% Daily Value|
|Total Fat||13 g||20%|
|Saturated Fat||4 g||18%|
|Dietary Fiber||3 g||11%|
|Vitamin C||6 mg||9%|
|Vitamin A||624 iu||12%|
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.
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