Name: Mexican Street Corn Salad
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Country Crock Spread - 2 tablespoons; Fresh corn kernels - 6 cups; Salt - ½ teaspoon; Fresh jalapeno peppers, seeded and chopped - 2 medium; Garlic, chopped - 2 cloves; Ground cumin - 1 teaspoon; Mayonnaise - ¼ cup; Chopped cilantro - ¼ cup; Grated Cotija cheese - 2 tablespoons; Lime juice - 2 tablespoons

Ingredients for - Mexican Street Corn Salad

1. Country Crock Spread 2 tablespoons

2. Fresh corn kernels 6 cups

3. Salt ½ teaspoon

4. Fresh jalapeno peppers, seeded and chopped 2 medium

5. Garlic, chopped 2 cloves

6. Ground cumin 1 teaspoon

7. Mayonnaise ¼ cup

8. Chopped cilantro ¼ cup

9. Grated Cotija cheese 2 tablespoons

10. Lime juice 2 tablespoons

How to cook deliciously - Mexican Street Corn Salad

1 . Stage

Melt Country Crock in a large nonstick skillet over high heat. Working in batches if necessary to avoid overcrowding the skillet, add corn and salt. Cook and stir until slightly charred, about 5 minutes. Add jalapeños, garlic, and cumin; cook until fragrant, about 1 minute.

2 . Stage

Stir in mayonnaise, cilantro, cotija cheese, and lime juice. Serve warm or at room temperature.