Zippy Mexican-Style Corn Salad
- 3 to 4 ears of cooked corn
- Half a red bell pepper, chopped
- A small red onion, chopped
- ¼ cup sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons melted butter
- Juice of half a lime
- 1 teaspoon full of chili powder or more to taste
- ¼ teaspoon cayenne or to taste
- Salt and Pepper to taste
- Sprig of cilantro, finely chopped
- Cut the corn off the cob and put into a bowl.
- Stir in the pepper and onion.
- In a separate bowl, mix the sour cream, mayo, melted butter, and lime juice until it is blended. It will be fairly runny.
- Add the spices next, chili powder, cayenne, salt and pepper and blend, taste, and adjust to your taste.
- Pour dressing over the vegetables and toss to mix.
- Add cilantro as a garnish sprinkled over the top.
Recipe by Taste Buds at https://tastebuds.bdnblogs.com/2018/09/25/whats-for-supper/corn-off-the-cob-with-zippy-dressing/
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