Welcome to Recipe Exchange, posted on Fridays around lunchtime with a theme. Share recipes around that theme, or if you’ve just made something amazing, feel free to veer off topic. (Note: my WordPress account was created long before I became The Duchess Approves.)
To help your fellow Avocados in recreating your masterpieces, try to write your recipes as clearly as possible, including ingredients, measurements and instructions. If you’re copying and pasting from another site, please include the link to the source. (If you don’t want to bother with copying and pasting, linking directly to the recipe is good, too.)
Today’s theme: Cookout Sides! This weekend in the good ol’ US of A is Memorial Day weekend. That means: a 3-day weekend (for some), mattress sales, the unofficial start to summer and firing up the grill. Since grilling is pretty straight forward, let’s talk recipes for all the delicious things that go along with your meats.
Mexican Corn Salad
This is a variation on Elotes (Mexican street corn) that is super easy and can be made with frozen corn. Original recipe from https://damndelicious.net/2014/07/28/mexican-corn-dip/
- 2 tablespoons unsalted butter
- 4 cups corn kernels
- 1 jalapeño, seeded and diced
- 3 tablespoons mayonnaise
- 2 tablespoons crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro leaves
- 1/2 teaspoon chili powder
- 1 clove garlic, pressed
- Juice of 1 lime
- If using frozen corn (which I usually do) you can either thaw it first, or thaw it in the pan – but the latter will add a few minutes to your cooking time.
- Melt butter in a large skillet over medium high heat. Add corn kernels and jalapeño, and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes.
- Stir in mayonnaise, cotija, cilantro, chili powder, garlic and lime juice.
- Serve immediately. This works as a side or as a dip with tortilla chips.