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Mexican Street Corn Salad

Rachel Farnsworth
  • 25 minutes
  • Serves 6

INGREDIENTS

6

ears corn (shucked)

1/4

  cup  mayonnaise

1/4

  cup  Mexican crema or sour cream

1/2

  cup  grated Cotija cheese

1/2

  teaspoon  ancho chili powder

1/4

  teaspoon  salt

1/4

  cup  freshly chopped cilantro

1 tbsp

Mexican hot sauce