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YOUR RECIPE FOR STEAM COOKING

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Mexican Street Corn Salad

This is a delicious easy recipe to have in your salad repertoire. It’s the perfect accompaniment to any grilled meats, poultry or fish. The corn can be steamed or for a more robust flavor, steam roast the corn at a high temperature, either way it will be delicious.



INGREDIENTS


6  ears corn

¼ cup finely chopped cilantro

¼ cup diced red onion

1 cup cherry tomatoes, chopped

1 large avocado, small diced

½ cup crumbled cotija cheese

2 tbsp fresh lime juice

⅓ cup mayonnaise

⅛  tsp smoked paprika, mild or spicy

⅛ tsp chili powder


PREPARATION


Heat the Combi steam oven in the Steam mode 212 degrees or in the combination Convection Steam mode 400 degrees.


Steamed corn: place the corn cobs in the perforated pan and cook for 8 - 10 minutes until tender. Cool before removing the corn from the cobs.


Steam roasted corn: brush the corn cobs with some softened butter and sprinkle with kosher salt. Roast for 10 - 12 minutes until the corn begins to caramelize at the edges. Cool before removing the corn from the cobs.


Meanwhile, combine the cilantro, red onion, tomatoes, avocado and cotija cheese in a medium sized bowl. Mix the remaining ingredients in a small bowl and add a little sea salt and freshly ground pepper to taste.


Serves 4




Mexican Street Corn Salad
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