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mexican corn salad
🇧🇷Brazil
•View in original language
(Português)
15 min(s)
6 servings
Com Sal
@comsalecarinho- Ingredients
- Recipe
- Corn*600 g
- Girl's Finger Pepper2 unit(s)
- Garlic Clove5 unit(s)
- Cottage cheese or ricotta cream1/3 cup
- Mayonnaise2 tablespoon
- Lemon (juice)1 unit(s)
- Parsley and chives to taste
- Seasonings to taste
- *I used frozen corn in a bag, and that amount is 2 bags. If you want to use fresh corn, you can use 5 boiled and threshed ears.
- Start by sautéing the minced garlic until golden. Add the corn and a little salt and sauté until it is completely thawed and there is no more water in the pan (if using fresh, sauté for 5 minutes).
- Add the finely chopped chili pepper (I used half the seeds of one of them, the rest I discarded. Use the amount you like for a greater or lesser level of spiciness), parsley and chives, stir well and let it sauté for another 5 minutes.
- Turn off the heat and let cool. You can serve this dish hot, in this case, just dispense with the use of lemon juice in the step below.
- Add the lemon juice, mayonnaise and cottage cheese, stir well, taste and adjust salt if necessary and serve!
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