Light Mexican Corn Salad
By: Stacey Mincoff
Published: Friday, May 3, 2019 - 4:17pm

Ingredients




3 Cups Corn
3 Tablespoons Butter
1/4 Cup Queso Fresco (crumbled)
1 Cup Jicama (peeled and diced)
3 Tablespoons Fresh Cilantro (chopped)
1/2 Cup Lime Juice
1/4 Cup Red Bell Pepper (chopped) (optional for color)
Salt and pepper to taste

Preparation

1 Remove corn kernels from the 2-4 cobs (or the bag) and place in a microwave safe bowl with the butter and cook for two minutes. Stir to mix and cook for one more minute. Combine all other ingredients, stir and serve. This can be eaten at room temp or warm. I mostly microwave it to melt the butter. 2 Note: To remove the corn from the cob, I like to place the ear of corn stem side up in a wide bowl or on a cutting board and cut from the top down with a sharp knife. They also make a device, but I’ve never used one.

About

Serve this Light Mexican Corn Salad as a nice alternative to the stadard option of rice and beans next time you're having girlled or Mexican food.