Recipe of Anthony Bourdain Mexican Street Corn Salad

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, mexican street corn salad. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Mexican Street Corn Salad is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Mexican Street Corn Salad is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can have mexican street corn salad using 12 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Mexican Street Corn Salad:

1. Take 1 (16 oz) bag frozen corn - thawed and "drained"
2. Get 1 poblano pepper - seeds removed, finely diced
3. Prepare 2 tbs butter
4. Make ready 1 tsp olive oil
5. Prepare 2 tbs mayonnaise
6. Prepare 2 tbs sour cream
7. Make ready 2 tbs fresh cilantro - chopped
8. Make ready 1/2 tsp Chipotle chili powder
9. Take 1/2 tsp salt
10. Take 1/4 tsp black pepper (optional)
11. Make ready juice of one small lime
12. Prepare 1/3 cup Queso fresco, crumbled

Instructions to make Mexican Street Corn Salad:

1. Spread corn out on a paper towel lined plate to absorb some of the moisture from thawing. Set aside while you deseed and dice the poblano pepper.
2. Heat a large skillet over medium high heat. Add butter and olive oil. As soon as butter is melted add corn and diced pepper. Spread out into an even layer. Let sit untouched for 2-3 minutes or until it starts smelling "toasty". Stir, scraping up any brown bits sticking to bottom. Spread out corn and cook 2 more minutes.
3. Transfer corn mixture to a medium sized bowl. In a small bowl combine all remaining ingredients except Queso fresco. Drizzle over corn mixture and gently stir to coat.
4. Add crumbled queso fresco, gently stir to incorporate. Garnish with additional cilantro and queso fresco if desired. Serve warm or chilled, but it's better warm.

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