Betty's Tex-Mex Toasted Corn Salad ─ Betty's Kitchen

Betty demonstrates how to make Tex-Mex Toasted Corn Salad. This salad features fresh corn, cut from the cob and toasted. The corn is combined with sour cream, red bell pepper, cilantro, lime zest, lime juice, and Cholula pepper sauce. This makes a fantastic side dish that goes with almost any entrée.

Tex-Mex Toasted Corn Salad

4 ears of fresh corn, shucked and silked
1 tsp olive oil
½ cup sour cream
1 small red bell pepper, finely chopped
¼ cup cilantro, chopped
zest and juice of 1 lime
2 teaspoons Cholula pepper sauce

Cut kernels from ears of fresh corn. (You will get about 1 cup per ear.) Place olive oil in a large skillet and heat until shimmering. Add corn kernels to oil and cook for 5 to 10 minutes, stirring continuously, until corn is heated through and nicely browned. Remove from heat and cool. Once corn has cooled, add sour cream, chopped red bell pepper, chopped cilantro, zest and juice of 1 lime, and Cholula sauce. Mix well to combine. Serve either immediately at room temperature or store in refrigerator for up to 3 days and serve chilled. I hope you enjoy this great side dish! --Betty :)

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