This spicy corn salad takes the flavors of elote (authentic Mexican street corn) and turns them into a fun side dish, or you can add tortilla chips and serve it as an appetizer. Garnish with additional cilantro and cotija cheese if desired.
Ingredients
- 2 tablespoons Country Crock Spread
- 6 cups fresh corn kernels
- 0.5 teaspoons salt
- 2 medium fresh jalapeno peppers , seeded and chopped
- 2 cloves garlic , chopped
- 1 teaspoon ground cumin
- 0.25 cups mayonnaise
- 0.25 cups chopped cilantro
- 2 tablespoons grated cotija cheese
- 2 tablespoons lime juice
Instructions
-
1
Melt Country Crock in a large nonstick skillet over high heat. Working in batches if necessary to avoid overcrowding the skillet, add corn and salt. Cook and stir until slightly charred, about 5 minutes. Add jalapeños, garlic, and cumin; cook until fragrant, about 1 minute.
-
2
Stir in mayonnaise, cilantro, cotija cheese, and lime juice. Serve warm or at room temperature.
Nutrition Facts
Per serving
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