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Mexican street Corn Salad


  • ·250 grams Del Monte Corn Whole Kernel
  • ·1 table spoon Olive Oil 
  • ·4 table spoon Del Monte Egg less Mayo
  • ·1/2 Jalapeno, sliced (optional) 2 table spoon Coriander/ Hara Dhaniya , finely chopped 
  • ·4 cloves Garlic/ Lehsun , minced 
  • ·1 table spoon Lemon Juice  1/2 table spoon , Smoked Paprika/ Sookhi Lal Mirch
  • ·2 pinch Red Chili Powder/ Lal Mirch Powder Salt/ Namak , to taste


  • Heat Olive oil in a skillet and saute corn kernels for 10 minutes, stirring occasionally.
  • Turn off the heat and set aside. In a bowl mix mayo with jalapeno, coriander, minced garlic, salt and lemon juice till combined.
  • Add sauteed corn kernels to the mayo mix and combine till everything incorporates well and refrigerate until chilled.
  • For serving, spoon the mixture in bowls and sprinkle some smoked paprika and chili powder

 By: Del Monte

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