Ingredients and Weight:
- 8 ears of corn, husked and cleaned (about 4 pounds)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (or more for a spicier dish)
- 1/4 cup chopped fresh cilantro
- Salt, to taste
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 400 degrees Fahrenheit.
- Line a baking sheet with parchment paper.
- Arrange the corn on the baking sheet and roast for about 15 minutes, turning halfway through, until golden and slightly charred.
- In a large bowl, combine the mayonnaise, sour cream, chili powder, cumin, garlic powder, and cayenne pepper. Mix well.
- Add the roasted corn and chopped cilantro to the bowl and toss gently to combine. Season with salt to taste.
- Serve the Spicy Mexican Street Corn Salad immediately or chilled.
Nutritional Information: (Per serving: assumes 2 people per ear of corn)
- Calories: About 350 per serving (depending on the amount of cayenne pepper used)
- Fat: 20g
- Carbohydrates: 45g
- Protein: 9g
Dish Characteristics:
- Spicy and creamy salad with a combination of roasted corn and Mexican flavors.
- A perfect blend of sweet corn, spicy chili powder, and fresh cilantro leaves.
- Suitable for a light meal or as a side dish for a barbecue or Mexican-themed dinner.
User Comments:
- "This is an excellent dish! The combination of flavors is superb."
- "I love the spiciness and the fresh taste of the cilantro. A great side dish for any Mexican meal."
- "This salad is perfect for summer. The roasted corn gives it a delicious flavor."
Special Precautions and Tips:
- Adjust the amount of chili powder and cayenne pepper according to your preference for spice level.
- Make sure to roast the corn evenly, turning it halfway through, to achieve the best flavor and texture.
- For best results, use fresh corn that is in season and has a sweet flavor.
