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2020
5 years ago
Kardea's Grilled Mexican Street Corn Salad is the summertime side you need in your life!
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Get the recipe ► https://foodtv.com/3e6YibM
Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Grilled Mexican Street Corn Salad
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 25 min
Active: 20 min
Yield: 4 servings
Ingredients
1 1/2 cups mayonnaise
2 teaspoons chili powder
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
6 ears corn
3/4 cup crumbled cotija cheese or Parmesan
2 tablespoons chopped fresh cilantro
4 green onions, thinly sliced
Juice of 2 limes
Dash of hot sauce
Directions
Heat a grill pan to medium-high heat.
Combine the mayonnaise, chili powder, garlic powder, salt and cumin in a large bowl. Brush the corn with the mayonnaise mixture. Place the corn on the hot grill pan and grill, turning occasionally, until all sides are softened and slightly charred, 10 to 12 minutes. Remove to a plate and let cool slightly.
Use a sharp knife to cut the corn off the cobs; transfer the kernels to the bowl with the remaining spiced mayonnaise. Add the cheese, cilantro, green onions, lime juice and hot sauce to the bowl.
Toss until everything is coated and combined. Serve warm or at room temperature.
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Grilled Mexican Street Corn Salad with Kardea Brown | Delicious Miss Brown | Food Network
https://youtu.be/WOU3tuYRuR4
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