Scale
Ingredients
- 8 cobs of corn, cooked or grilled
- 1/2 cup green onions, chopped
- 2 tbsp vinegar
- 2 Tbsp olive oil
- 1/2 cup queso fresco cheese
- 1/2 teaspoon paprika
- salt and pepper, to taste
Instructions
- Allow cobs of corn to cool, then remove kernels from the cob with the Good Cook Corn Stripper. Place in a large serving bowl.
- Toss with green onions, vinegar and oil. Salt and pepper to taste.
- Top with crumbled queso fresco. Garnish with paprika. Serve immediately and enjoy!
Keywords: Mexican Street Corn Salad
