Jalapeno Corn Salad Recipe

Low Carb Mexican Street Corn Salad! That Low Carb Life

WEBApr 7, 2020 · Instructions. Heat the butter in a large skillet over medium high heat. Add the cauliflower and cut baby corn to the skillet. Cook …

Rating: 5/5(54)
1. Heat the butter in a large skillet over medium high heat.
2. Add the cauliflower and cut baby corn to the skillet. Cook without stirring for 3-4 minutes until slightly charred on the bottom.
3. Remove cauliflower from the heat and add to a large bowl with the remaining ingredients.
4. Stir well to combine. Taste and adjust seasoning as needed.

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Jalapeño Cilantro Mexican Corn Salad Recipe Taste And See

WEBDec 6, 2021 · First, start by cooking your corn. Wait for the water to bowl (if you'd like to add some sugar to make the corn sweeter), then add the corn and bring it back to a bowl and cook for 4-5 minutes. Drain the corn and let it cool. Now chop your jalapenos, red onion, and cilantro and add them to a mixing bowl.

Rating: 4.8/5(26)

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Healthy Mexican Street Corn Salad Abra's Kitchen

WEBAug 6, 2018 · Chop jalapeno removing seeds and ribs for less heat. In a large bowl combine corn, chopped jalapeno, red onion, cilantro, cotija …

1. Prepare corn by shucking it and then grilling the ears either on a gas or charcoal grill or over an open flame, until slightly charred and toasty. (see notes). When cool enough to handle, remove corn from the cob using a sharp knife.
2. Grill jalapeno until skin is charred and black in some areas. Chop jalapeno removing seeds and ribs for less heat.
3. In a large bowl combine corn, chopped jalapeno, red onion, cilantro, cotija cheese, olive oil, lime juice, salt, pepper, and cayenne. Gently toss. Serve with a few extra lime wedges and an extra sprinkle of cheese and cilantro.
4. Will keep for up to 5 days in fridge.

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