MediumDinnerSoup
Mushroom Chicken & Wild Rice Soup
45 min cook
0View Recipe
The perfect recipe for a summer fiesta or taco Tuesday.
Heat a large skillet over medium heat.
Add olive oil.
Add the frozen corn to the skillet. Mix well to evenly coat.
Lower the heat and cover for 5-8 minutes.
For fresh corn, grill directly for about 10-15 minutes, turning occasionally, until the corn is charred and cooked through.
Alternatively, boil the corn in water for 10-15 minutes if preferred.
Meanwhile, prepare the sauce by mixing mayonnaise, sour cream, lime juice, chili powder, salt, and pepper in a bowl.
Adjust seasoning to taste.
Once the corn is slightly cooked, add the mayonnaise mixture and coat evenly.
Add the cotija cheese.
Top with chopped cilantro.
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