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mexican street corn salad


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Prep Time: 5 minutes

Cook Time: 9 minutes

Total: 14 minutes

Servings: 4


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Step 1

Cook the corn - I prefer to cook it in Instant Pot. Put 1 cup of water in Instant Pot. Place the steamer in the main pot and arrange the corn on the cob. Close the lid , vent sealed. Press Manual high 4 mins. Let NPR for 5 mins and then release the leftover pressure. Remove from cob and set aside.

Step 2

Alternatively, you can boil the corn in large covered stockpot filled with boiled water for 10 minutes. Let it cool it a bit and then remove the kernels.

Step 3

Shuck the corn kernels off the cob by holding it upright and carefully running the knife from top to bottom. It feels difficult do at first but kernels come off easily.

Step 4

Place onion, mayonnaise, chile lime seasoning, cilantro and lemon ( or lime) juice into a large bowl. Mix everything well using a fork.

Step 5

Add the corn kernels. Add the cheese. Fold in to combine. Serve in the cup garnished with lime wedges and chopped cilantro.