Mexican Street Corn Salad
- 4 ears of corn, cut from the cob
- 3 tablespoons Sea Breeze Sea Salt Butter
- ½ teaspoon paprika
- ½ teaspoon chili powder
- Juice of a lime
- ½ red onion, chopped
- 3 tablespoons sour cream
- 1 tablespoon mayonnaise
- 3 tablespoons cilantro, chopped
- Black pepper, to taste
- ¼ cup cotija cheese (optional)
Recipe and image provided by Brooklyn Buttery.
Melt your butter in a pan over medium heat. Add your corn, paprika, and chili powder to the pan and saute until the corn begins to brown.
Remove the corn from heat and let cool for 10 minutes. Add the remaining ingredients and toss until evenly combined.