Chili Lime Sweet Corn Salad
Chili Lime Corn Salad
6-8 side servings
6 ears of corn
2 Tablespoons melted butter
2 limes juiced
1/2 red bell pepper, chopped
2 Tablespoons cilantro, chopped
1/2 teaspoon chili powder (if you can find ancho chili powder use that)
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/2 cup queso fresco, crumbled (can be found in the cheese section of any grocery)
In a large pot, bring water to a boil. Add 1 tablespoon salt to water and add shucked corn. Boil for 3 minutes, then remove and let cool slightly.
Cut kernels off the cobs. Place in a large mixing bowl. Add remaining ingredients and mix well, but don't over mix. You want the cheese to remain in crumbles.
Refrigerate until ready to serve.
Recipe from Theres Always Pizza at TheresAlwaysPizza.com