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Before you jump to Mexican Street Corn Salad recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Could save you Money.
Until fairly recently any person who expressed concern about the degradation of the environment raised skeptical eyebrows. That's a thing of the past now, with all people being aware of the problems besetting the planet as well as the shared burden we have for turning things around. The experts are agreed that we are unable to change things for the better without everyone's active contribution. Each and every family should start creating changes that are environmentally friendly and they must do this soon. The cooking area is a good place to start saving energy by going more green.
While it may not taste as good, cooking food in the microwave as an alternative to in the oven will save you a packet of money. As soon as you find out it takes 75% more energy to cook in the oven, you could possibly look for more ways to use the microwave. When it comes to boiling water and steaming vegetables, you can save plenty of electrical power and do the job faster with countertop appliances rather than a stove. You could well be forgiven for thinking that an automatic dishwasher uses a lot more energy than washing dishes the old-fashioned method, but you would be wrong. Particularly if you make sure the dishwasher is full before starting a cycle. Don't dry the dishes with heat, utilize the cool dry or air dry features to increase the money you save.
The kitchen alone provides you with many small methods by which energy and money can be saved. Eco-friendly living just isn't that tough. Mostly, all it will take is a little bit of common sense.
We hope you got benefit from reading it, now let's go back to mexican street corn salad recipe. You can cook mexican street corn salad using 12 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Mexican Street Corn Salad:
- Get 1 (16 oz) of bag frozen corn - thawed and "drained".
- Use 1 of poblano pepper - seeds removed, finely diced.
- You need 2 tbs of butter.
- Take 1 tsp of olive oil.
- Provide 2 tbs of mayonnaise.
- You need 2 tbs of sour cream.
- Prepare 2 tbs of fresh cilantro - chopped.
- Provide 1/2 tsp of Chipotle chili powder.
- Use 1/2 tsp of salt.
- Get 1/4 tsp of black pepper (optional).
- You need of juice of one small lime.
- Provide 1/3 cup of Queso fresco, crumbled.
Steps to make Mexican Street Corn Salad:
- Spread corn out on a paper towel lined plate to absorb some of the moisture from thawing. Set aside while you deseed and dice the poblano pepper..
- Heat a large skillet over medium high heat. Add butter and olive oil. As soon as butter is melted add corn and diced pepper. Spread out into an even layer. Let sit untouched for 2-3 minutes or until it starts smelling "toasty". Stir, scraping up any brown bits sticking to bottom, level out and let sit 2 min. Repeat one more time..
- Transfer corn mixture to a medium sized bowl. In a small bowl combine all remaining ingredients except Queso fresco. Drizzle over corn mixture and gently stir to coat..
- Add crumbled queso fresco, gently stir to incorporate. Garnish with additional cilantro and queso fresco if desired. Serve warm or chilled, but it's better warm..
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