CONNECTICUT, USA — Summer isn't over yet and Ani Robaina from Ani's Table shares with us a recipe for a delicious and flavorful summer meal!
Ani's Table is a catering service that also provides restaurant consulting and hands-on cooking classes. Learn more about Ani's Table here.
Learn how to make Mexican street corn salad with chicken below!
6 ears of corn - husked
2 red, orange or yellow peppers - diced
1 small jalapeño - seeded and minced (optional)
1 small red onion - diced
1-2 cloves of garlic - peeled and smashed
1-2 teaspoon(s) chopped fresh cilantro (to taste)
Cotija or feta cheese
¼ cup of olive oil
Salt & pepper
1 teaspoon of smoked paprika
1 teaspoon of ground cumin
Sour cream or Mexican crema
Juice of 3 fresh limes plus one lime
Sliced or shredded chicken
Pumpkin seeds (optional)
Shave corn off of the cob into a large bowl.
Add peppers and onions.
In a separate bowl, combine 1/4 cup olive oil, lime juice, salt and pepper to taste, smoked paprika, and cumin. Whisk until well blended. Add in chopped cilantro.
Pour over corn mixture until well dressed.
Top with chicken, fresh lime juice, and pumpkin seeds. Sprinkle with cotija cheese and drizzle sour cream or crema over the top. Serve with tortilla chips.
Jennifer Glatz is a digital content producer at FOX61 News. She can be reached at firstname.lastname@example.org.
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