Aprenda a preparar salada mexicana de milho | Paola Carosella | Alma de Cozinheira | Receitas

Mexican corn salad is light, versatile and full of flavor. This vegetarian recipe is easy to prepare and goes well as a starter or side dish for a variety of meats. And the best part: it will please everyone who tries it. INGREDIENTS Mexican Corn Salad 3 cans of sweet corn Juice and zest of 1 lime 3 tablespoons mayonnaise 1 allspice pepper 3 tablespoons chives 3 tablespoons chives Half a cup of pomegranate seeds 50 grams of grated feta cheese Coriander leaves to taste 2 tablespoons fresh cream 1 to 2 tablespoons sparkling water Olive oil to taste Black pepper to taste PREPARATION METHOD Mexican Corn Salad Strain the corn, removing all the water. Dry the beans with a cloth or paper towel to remove excess moisture. In a frying pan, add olive oil to taste and let it heat up well. Place portions of corn to toast in the frying pan and cover. Shake the covered pan so the corn kernels move around and brown evenly. Don't add all the corn at once, do it in 5 or 6 steps. Place the roasted corn on a tray or baking sheet to cool. In a bowl, place the mayonnaise, cream, lemon juice and zest, sparkling water and black pepper. Mix everything until incorporated, add the toasted corn (reserve 2 tablespoons for assembling the dish), chopped coriander, chives and spring onions, chopped chili pepper and pomegranate seeds. Mix everything, add the grated feta cheese, taste and adjust the seasoning. Transfer to a serving dish and top with toasted corn and pomegranate seeds. #MexicanSalad #PaolaCarosella #endofyearrecipes ------------------------------------ ➡ Subscribe to Recipes: https://bit.ly/InscrevaSeNoReceitas ➡ Also watch on Globoplay + Channels: www.globoplay.com ➡ Follow Receitas on social media: Facebook:   / receitas   Instagram:   / receitas   Pinterest:   / receitas   TikTok:   / receitas   Many More Recipes: https://receitas.globo.com/