Mexican Street Corn Salad

Step 1

In a medium bowl combine Mexican Crema Ingredients and whisk together. Cover with plastic wrap and place in the refrigerator until ready to add to the corn mixture.

Step 2

In a large nonstick skillet over medium-high heat add thawed corn and butter. Stir well to combine. Let cook in pan stirring often until the corn starts to look charred.

Step 3

Place corn into a bowl and let cool for 10 minutes, stirring often allowing the corn to cool evenly.

Step 4

Add the cumin, chipotle chili powder, black pepper, salt, red onion, cilantro, and cotija cheese, juice from 1 lime, jalapeno (optional), and 1⁄3 - 1⁄2 cup Mexican Cream. Stir together to combine.

Step 5

Top with additional Cotija Cheese and chopped cilantro.

Step 6

Serve slightly warm, room temperature, or cold.