Charred Corn Situation from My South Texas Kitchen: Traditional Recipes And Modern Tips by Yvette Zu
You can serve this corn concoction chilled as a salad or as a dip with chips. I also serve it warm as a side dish. Whether I serve it chilled or warm is based on the situation. That’s where the...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Mixing bowl
- Spoon
- Serving bowl
Ingredients
- 2 large jalapeño peppers, sliced (remove some of the seeds for less heat)
- 3 pounds fresh corn on the cob, (7–10 ears), husks removed
- 1 cup cilantro leaves
- ⅓ cup fresh lime juice
- 1 cup mayonnaise
- 1½ cups queso fresco, crumbled
- 1 tablespoon chili powder, plus more for serving
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Jalapeño Creamed Corn from My South Texas Kitchen: Traditional Recipes And Modern Tips by Yvette Zun
app.ckbk.com
Skillet Charred Corn
recipesaver.com
Charred Corn Salad My Secret Cookout Sides Weapon
tastedessert.com
Skillet Charred Corn
commandcooking.com
Charred Mexican Corn Salad
thedailymeal.com
Charred Corn
thislittleplate.com
Charred Corn Dip
saucedbysunday.com
Charred Corn and Poblano Soup – Page 2 – SMCo
smcoaz.com