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Serves: 6-8

Ingredients

Dressing

  • 1 garlic clove, finely minced
  • 1 lime, zested
  • 3 oz. Cotija cheese, finely crumbled
  • 1/4 cup Duke’s mayonnaise
  • 1/4 cup Mexican crema
  • 1/4 cup lime juice, freshly squeezed
  • 1/4 tsp. kosher salt
  • 1/4 tsp. chipotle powder
  • 1/4 tsp. granulated sugar

Salad

  • 2 (15.25 oz.) can Laura Lynn Gold'n White Sweet Corn, drained
  • 1 (15.25 oz.) can Laura Lynn Golden Corn, drained
  • 1 poblano pepper, seeded and stemmed, diced
  • 1 jalapeño pepper, seeded and stemmed, finely diced
  • 1/4 cup cilantro, chopped
  • 1/4 cup green onion, sliced
  • 1/4 tbsp. Laura Lynn light olive oil kosher salt

Directions

  1. Preheat a large skillet over medium high heat. Once pan is heated, add olive oil.
  2. Add drained corn and diced poblano peppers to skillet and season to taste with kosher salt. Cook, stirring occasionally, until corn is deeply toasted and dark golden brown. Remove from heat and spread mixture on a sheet pan to cool.
  3. In a mixing bowl, add all dressing ingredients and stir thoroughly to combine.
  4. In a large serving bowl, add cooled corn mixture, diced jalapeño pepper, cilantro, and green onion. Stir well to combine.
  5. Pour prepared dressing over the corn mixture and stir to combine. Serve immediately, or refrigerate until ready to use.

Try cooking the corn and peppers on your outdoor griddle to keep the summer heat outdoors!