MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mexican Street Corn Salad
Categories: Vegetables, Herbs, Chilies, Cheese
Yield: 10 servings

6 Ears fresh corn, husked,
- de-silked
3 Limes; divided
1 lg Red onion; fine chopped
8 oz (2 cans) diced green
- chilies
1 1/2 c Crumbled queso fresco, queso
- Cotija or feta cheese;
- divided
1/2 c Fresh cilantro leaves;
- coarse chopped
1/4 c Mayonnaise
1/4 c Sour cream
3 cl Garlic crushed in a press
1 ts Chilli spice mix
1/2 ts Salt
1/2 ts Ground cayenne

Set oven @ 375oF/190oC.

With serrated knife, cut kernels from ears of corn. You
should have about 5 cups. Spread corn in single layer on
rimmed baking pan. Roast 40-45 minutes or until golden
brown, stirring twice; cool in pan on wire rack.

Meanwhile, from 2 limes, squeeze 1/4 cup juice. Cut
remaining lime into wedges for serving. In large bowl,
combine onion, chiles, 1 cup cheese, cilantro,
mayonnaise, sour cream, garlic, chilli spice, salt,
cayenne pepper and lime juice.

Add corn to mayonnaise mixture; toss until well
combined. Serve corn salad sprinkled with remaining 1/2
cup cheese and lime wedges.

RECIPE FROM: https://schnucks.com

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