Easiest Way to Prepare Scrummy Mexican Street Corn Salad

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Before you jump to Mexican Street Corn Salad recipe, you may want to read this short interesting healthy tips about Discover How to Elevate Your Mood with Food.

In general, people have been trained to believe that "comfort" foods are bad for the body and must be avoided. If your comfort food is candy or junk food this holds true. Other times, though, comfort foods can be altogether nutritious and it's good for you to consume them. Some foods really do boost your mood when you eat them. If you seem to feel a little bit down and you need a happiness pick me up, try a couple of these.

Eggs, you might be amazed to discover, are fantastic at battling depression. Just see to it that you don't toss out the egg yolk. Whenever you want to cheer yourself up, the yolk is the most important part of the egg. Eggs, the yolks in particular, are loaded with B vitamins. B vitamins can actually help you raise your mood. This is because they help in bettering the function of your neural transmitters, the parts of your brain that control your mood. Eat an egg and cheer up!

So you see, you don't need junk food or foods that are terrible for you so you can feel better! Try some of these hints instead.

We hope you got benefit from reading it, now let's go back to mexican street corn salad recipe. To make mexican street corn salad you only need 12 ingredients and 4 steps. Here is how you do it.

The ingredients needed to cook Mexican Street Corn Salad:

1. Take 1 (16 oz) of bag frozen corn - thawed and "drained".
2. Prepare 1 of poblano pepper - seeds removed, finely diced.
3. Provide 2 tbs of butter.
4. You need 1 tsp of olive oil.
5. Get 2 tbs of mayonnaise.
6. Take 2 tbs of sour cream.
7. Prepare 2 tbs of fresh cilantro - chopped.
8. You need 1/2 tsp of Chipotle chili powder.
9. Get 1/2 tsp of salt.
10. Prepare 1/4 tsp of black pepper (optional).
11. Provide of juice of one small lime.
12. Prepare 1/3 cup of Queso fresco, crumbled.

Instructions to make Mexican Street Corn Salad:

1. Spread corn out on a paper towel lined plate to absorb some of the moisture from thawing. Set aside while you deseed and dice the poblano pepper..
2. Heat a large skillet over medium high heat. Add butter and olive oil. As soon as butter is melted add corn and diced pepper. Spread out into an even layer. Let sit untouched for 2-3 minutes or until it starts smelling "toasty". Stir, scraping up any brown bits sticking to bottom, level out and let sit 2 min. Repeat one more time..
3. Transfer corn mixture to a medium sized bowl. In a small bowl combine all remaining ingredients except Queso fresco. Drizzle over corn mixture and gently stir to coat..
4. Add crumbled queso fresco, gently stir to incorporate. Garnish with additional cilantro and queso fresco if desired. Serve warm or chilled, but it's better warm..

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