A refreshing strawberry gelatin salad topped with cream cheese and pretzels.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 2 tablespoons salted butter
- 4 cups frozen corn, thawed
- 1 medium jalapeno pepper, seeded and diced
- 1 clove garlic, minced
- 6 tablespoons crumbled cotija cheese
- 3 tablespoons mayonnaise
- 2 tablespoons chopped fresh cilantro
- 1 medium lime, juiced
- 1 teaspoon chili powder
Instructions
- Melt butter in a skillet over medium-high heat. Add corn, jalapeno, and garlic; saute until charred, 8 to 10 minutes.
- Remove from the heat and stir in cotija cheese, mayonnaise, cilantro, lime juice, and chili powder. Serve warm.
- You can use grilled fresh corn instead of frozen.
Nutrition Facts
| Calories | 143 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 141 mg |
| Sugars | 2 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I used Canned Mexicorn 3 cans, chopped bell pepper, all colors, chopped jalapeno peppers , chopped onion, chopped cilantro, chili powder, loads of tobasco sauce, Mayo, sour cream and serve with scoops fritos,,,and big ‘ole glass of iced sweet tea!!!!
4.8.21 Little on the dry side, and not really “dippable;” corn kept falling off the tortilla chip. I could see scoops working much better than the chips, and for our taste, I’d add more jalapeño (personal taste). Definitely a good taste and extremely quick and easy to make.