Elote Salad (Mexican Street Corn)

SHOP INGREDIENTS

• 2 -15oz cans La Preferida Whole Kernel Corn
• 3 tbsp cilantro, chopped
• 4 tbsp mayonnaise or vegenaise
• 4 tbsp cotija cheese, queso fresco, or vegan alternative
• 4 tbsp La Preferida Salsa Chipotle
• 3 tbsp La Preferida Organic Taco Seasoning
• 2 tbsp La Preferida Organic Diced Green Chiles
• 1 lime, juiced
• salt; to taste

Note: It is important to drain as much moisture out of the corn as possible as it can make the salad watery.

1. Strain and pat dry corn with paper towels.
2. Once corn is dry, combine with other ingredients and serve.

Optional: Combine all ingredients and reserve cilantro and cheese for garnish.

TIPS:

• Prep ahead by placing the corn in a strainer. Place a strainer over a bowl to collect water. Cover corn with paper towel and place a pot filled with water on top for extra weight. This will help remove excess moisture. 
• Use a citrus squeezer for the lime, this will yield more juice.