A flowy silhouette, subtle tiering, and puff sleeves give this otherwise simple look a little extra charm
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All are good quality to last through nights of fun on the dance floor and beyond
Mexican Street Corn Salad from votes Ingredients Corn 6 ears of corn 2 tbsp unsalted butter, softened Veggies 1 jalapeo, seeded, small diced 1/2 red onion, diced 1 red bell pepper, seeded, diced 1/2 bunch cilantro, chopped Dressing 1/2 cup Mexican crema 1/2 cup mayonnaise 1 garlic clove, minced or pressed Zest of a lime 2 tbsp lime juice 1 tsp ground ancho chile 1/4 tsp ground chile de arbol 1/2 tsp kosher salt To taste ground black pepper Totopos 4 corn tortillas Avocado oil, for frying Additional 2/3 cup cotija cheese, crumbled To taste kosher salt, as needed Instructions Roast the Corn Transfer the pan to the lower third rack of the oven (from the top) and roast for 15 minutes, or until the kernels are tender
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