Easiest Way to Make Scrummy Mexican Street Corn Salad

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Before you jump to Mexican Street Corn Salad recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Spending less Within the Kitchen.

Until fairly recently anyone who indicated concern about the destruction of the environment raised skeptical eyebrows. Those days are over, and it appears we all realize our role in stopping and perhaps reversing the damage being done to our planet. The experts are agreed that we cannot change things for the better without everyone's active involvement. These types of modifications need to start occurring, and each individual family needs to become more environmentally friendly. Read on for some ways to go green and save energy, largely in the kitchen.

Refrigerators and freezers use a lot of electricity, particularly when they are not working as effectively as they should. When you can get a new one, they use about 60% less than the old models that happen to be more than ten years old. The right temperature settings for your fridge and freezer, whereby you'll be saving electrical power and optimising the preservation of food, is 37F and 0F. You can certainly cut down how often the motor has to run by regularly cleaning the condenser, which will save on electricity.

From the above it should be apparent that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Green living is something we can all do, without difficulty. Typically, all it takes is a little common sense.

We hope you got insight from reading it, now let's go back to mexican street corn salad recipe. To cook mexican street corn salad you need 12 ingredients and 4 steps. Here is how you do it.

The ingredients needed to make Mexican Street Corn Salad:

1. Prepare 1 (16 oz) of bag frozen corn - thawed and "drained".
2. Provide 1 of poblano pepper - seeds removed, finely diced.
3. Take 2 tbs of butter.
4. Get 1 tsp of olive oil.
5. Use 2 tbs of mayonnaise.
6. Provide 2 tbs of sour cream.
7. Take 2 tbs of fresh cilantro - chopped.
8. Get 1/2 tsp of Chipotle chili powder.
9. Use 1/2 tsp of salt.
10. Get 1/4 tsp of black pepper (optional).
11. Get of juice of one small lime.
12. Take 1/3 cup of Queso fresco, crumbled.

Instructions to make Mexican Street Corn Salad:

1. 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..
2. 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..
3. 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..
4. 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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