INGREDIENTS
Servings: 4
Sweet corn
6 ears
Butter
2 tbsp., softened
Mayonnaise
2 tbsp.
Goat cheese
2 tbsp., crumbled
Chili powder
½ tsp.
Cilantro
½ tsp., dried
Salt
¼ tsp.
Savory Mexican Salad
Prep:
10 m
Cook:
10 m
Ready in:
20 m
DIRECTIONS
  1. With a sharp knife, remove kernels from corn.
  2. Add butter to a skillet a heat it over a medium heat. Place the kernels in the skillet and sauté until a bit charred and soft or for about 5 minutes.
  3. Remove from the heat, let it cool, add the remaining ingredients, and stir well. Serve.
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