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Mexican Street Corn Salad

Before you jump to Mexican Street Corn Salad recipe, you may want to read this short interesting healthy tips about Use Food to Boost Your Mood.

For the most part, people have been taught to think that “comfort” foods are bad for the body and have to be avoided. At times, if your comfort food is made of candy or other junk foods, this can be true. Soemtimes, comfort foods can be perfectly nutritious and good for us to consume. There are some foods that, when you consume them, may better your mood. If you feel a little bit down and need a happiness pick me up, try a few of these.

Eggs, believe it or not, are wonderful for helping you combat depression. You must see to it, though, that what you make includes the egg yolk. Whenever you want to cheer yourself up, the yolk is the most crucial part of the egg. Eggs, the yolks particularly, are rich in B vitamins. B vitamins can actually help you improve your mood. This is because they help your neural transmitters–the parts of your brain that affect your mood–function better. Consume an egg and be happy!

Now you realize that junk food isn’t necessarily what you should eat when you are wanting to help your moods get better. Go with these tips instead!

We hope you got insight from reading it, now let’s go back to mexican street corn salad recipe. To cook mexican street corn salad you need 12 ingredients and 4 steps. Here is how you cook it.

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