Chili Lime Sweet Corn Salad

• Vegetarian
• Gluten free

• Produce

  • 1 tbsp Cilantro
  • 6 ears Corn

• Condiments

  • 2 tbsp Lime juice, freshly squeezed

• Baking & Spices

  • 1/2 tsp Chili powder
  • 1/4 tsp Salt

• Dairy

  • 2 tbsp Butter
  • 1/2 cup Queso fresco

Found on lovelylittlekitchen.com

Description

Ingredients

• 6 ears of corn, husk and silk removed
• 2 tablespoons melted butter
• 2 tablespoons freshly squeezed lime juice
• 1/2 teaspoon chili powder
• 1 tablespoons chopped cilantro
• 1/2 cup crumbled queso fresco*
• 1/4 teaspoon salt (or to taste)

Directions

• In a large pot, bring water to a boil. Boil the corn for 3 minutes, then remove and allow to cool slightly so that they can be handled.
• Cut kernels off the cob into a large bowl. Set aside.
• In a small bowl, whisk together butter, lime juice, chili powder, and chopped cilantro.
• Pour the chili lime mixture over the corn and mix to coat.
• Add the crumbled queso freso and stir. Season with salt to taste.
• Serve at room temperature. Refrigerate leftovers.