Mexican Corn Salad
It's almost summertime, which means corn. But this recipe can be made with that corn you froze last year, or even that corn from the frozen aisle in the grocery store. This salad has a ton of flavor and will be your picnic's hero, especially when kicked up with Spicy Bad A** BBQ Rub & Seasoning.
5 cups corn cut from the cob (~4 large ears) (or frozen corn, not thawed
2 garlic cloves, diced
1T Hop Barons Spicy Bad A** BBQ Rub & Seasoning
1/4 cup mayo
1/4 cup sour cream
1/2 cup parmesan cheese
1 cup cilantro, chopped
1 cup green onion, sliced
1/2 cup red onion, diced
2T lime juice
Cut the corn off the cob If using frozen, do not thaw.
Melt butter in a large skillet over high heat. Add garlic and stir for 10 seconds. Add corn and cook until you get lovely golden brown bits and the corn is cooked and sweet (don't stir constantly, harder to brown).
Season with Hop Barons Spicy Bad A** BBQ Rub & Seasoning
Transfer corn into large bowl. Add mayonnaise, sour cream, lime juice and parmesan. Toss well to combine – heat will "melt" dressing. Add coriander/cilantro, red onion, green onion and jalaepno. Toss again.
Season to taste with Hop Barons Spicy Bad A** BBQ Rub & Seasoning and top with cotija cheese. Serve warm.