Mexican Street Corn Salad

• 4 ears Sweet Corn
• 1 Tablespoon Olive Oil
• 1/2 whole Bell Pepper, Chopped
• 2 whole Jalapenos, Chopped
• 1/2 whole Onion, Chopped
• 1/2 teaspoons Cumin
• 1 Tablespoon Lime Juice
• 2 dashes Hot Sauce
• Salt And Pepper, to taste
• 1/2 teaspoons Smoked Paprika
• 1/2 cups Crema
• 1/2 cups Cotija Cheese
• 6 whole Green Onions, Sliced
• 1/2 cups Chopped Cilantro

1. In a large stock pot, bring a pot of water to a boil. Cook corn for 4-5 minutes. (You can also use a trivet in the Instant Pot and cook on manual high pressure for 2 minutes. Quickly release pressure after cooking). Cut corn off cob.
2. In a large skillet (or Instant Pot), heat olive oil over medium high heat. Cook bell pepper, jalapeno and onion until softened. Remove from heat.
3. Stir in corn, lime juice, hot sauce, salt, pepper, cumin, and smoked paprika. Fold in crema, cheese, green onions and cilantro.

olive oil, bell pepper, onion, cumin, lime juice, salt, paprika, crema, cotija cheese, green onions, cilantro

Taken from tastykitchen.com/recipes/sidedishes/mexican-street-corn-salad-2/ (may not work)