Remove the pit and dice the flesh inside the shell. No mayo: Substitute Greek yogurt or extra sour cream for mayonnaise.Halve the avocados lengthwise.If using chipotle: combine one diced chipotle pepper with 1 TBSP adobo sauce from the can with the dressing mixture.With avocado: Cut one avocado into cubes and add it to the salad.With black beans: Drain and rinse a can of black beans before adding them to the salad.This is something I usually make with feta cheese since I never seem to be able to find Cotija cheese, which is a Mexican cheese similar to feta.You can add some different flavors to this dish by grilling your corn (still on the cob if on the BBQ, remove the kernels afterward).I did use fresh corn, but traditionally mature corn is used, which is first boiled in salted water and then sautéed in butter.In The Freezer: Your Pioneer Woman Mexican Street Corn Salad without the sauce can be frozen for up to two months, make sure to keep your salad in freezer bags or airtight containers.Place your Mexican Street Corn Salad in an airtight container, then transfer it to the fridge as soon as possible. In The Fridge: If properly stored, your Pioneer Woman Mexican Street Corn Salad can last up to 5-7 days in the fridge.How To Store Pioneer Woman Mexican Street Corn Salad? In addition to serving this salad as a side dish, there are several ways that you can serve it! ![]() Pioneer Woman Mexican Street Corn Salad What To Seve With Pioneer Woman Mexican Street Corn Salad? Garnish with additional cheese and cilantro, if desired.Adjust the lime juice, salt, and pepper to taste. Add the remaining ingredients to the same bowl.Transfer the corn to a large bowl and let it cool for a few minutes.If you are using frozen corn, you will need to cook it for a few minutes longer to get the right charred bits. Cook for 3 to 5 minutes or until the corn starts to char, that’s why we’re using high heat. In a large skillet, heat the olive oil over high heat.You may also use canned corn or frozen corn. How To Make Pioneer Woman Mexican Street Corn Salad? It can be found at most specialty grocery stores and Latino markets.Īlternatively, if you can’t locate cotija cheese, you can use either feta or parmesan! Both will work well. As it ages, it becomes sharper and firmer (more similar to parmesan) while when it’s young, it’s moist and crumbly (more similar to feta). The cheese is white, firm, dry, and slightly salty. In this pioneer woman recipe, the mayo serves a similar purpose.Ĭotija cheese originated in Mexico and is made from cow’s milk. Mayonnaise: This is what is usually rolled into Mexican street corn to help the spices adhere.Sour cream: to bring the dish together, we need a bit of acidity.These spices give the dish that extra flavor kick. Spices: cumin, smoked paprika, black pepper, and salt.L ime juice: if you are going to make Mexican food, use fresh lime juice rather than bottled stuff.Avocado: this will give our salad a nice creaminess.Since I love both kinds of cheese, I do not mind adding either. Cotija cheese: the Mexican version of feta cheese, a bit less salty.If you do not like cilantro you can use parsley, but give it a shot, this salad benefits from the fresh cilantro flavor. Cilantro: this pioneer woman recipe calls for tons of fresh cilantro.Veggies: bell peppers, red onion, green onions, and jalapeno peppers. ![]()
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