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Mexican Street Corn Salad from votes Ingredients 5 ears corn on the cob, husked vegetable oil, I use olive 1/2 cup Mexican Crema, or sour cream 2 Tbsp mayonnaise 3 limes, for juice and garnish 1/2 tsp chipotle chile powder , use less for a less spicy flavor 4 oz cotija cheese, finely crumbled 1 pinch sea salt, or to taste handful of fresh cilantro, rough chopped fresh greens for serving Instructions Lightly oil the 5 ears corn on the cob and lightly char them

Featuring a deep V plunge halter neckline secured with a back neck button closure, it frames the dcolletage while revealing a low, open back for striking contrast

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Making your own ensures you avoid unwanted additives

If you put it in the fridge a couple of hours before serving, all of the flavors meld together and make for an even more delicious condiment than when its made fresh