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READY IN: 35mins YIELD: 4 Cups
INGREDIENTS INGREDIENTS 2tablespoons unsalted butter 4cups corn kernels 1 ⁄4 cupjalapeno, seeded and diced 1red bell pepper , seeded and diced 1 ⁄4 cup mayonnaise (to taste) 1 ⁄4 cup crumbled Cotija cheese (feta subs ok) 1 ⁄4 cup chopped fresh cilantro 1tablespoon chili powder 2teaspoonsgranulated garlic 1lime, juice of 1 ⁄2 cup chopped green onion , garnish DIRECTIONS Mix corn – jalapeno and butter, then roast until slightly charred — 450-425. (Fresh works best but frozen or canned ok). Mix all other ingredients. Add corn mixture and refrigerate 2-6 hours or overnight for best flavor. Omit the mayonnaise and top your tacos, serve as a salsa or side dish — so good. Source: Read Full Article
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