Natsumi Hama, Niigata University, Japan
With styling, balance means you dont go overboard with one thing
I find that using regular water leaves the dressing somewhat dull and muted
Mexican Street Corn Salad from votes Ingredients 5 ears corn on the cob, husked vegetable oil, I use olive 1/2 cup Mexican Crema, or sour cream 2 Tbsp mayonnaise 3 limes, for juice and garnish 1/2 tsp chipotle chile powder , use less for a less spicy flavor 4 oz cotija cheese, finely crumbled 1 pinch sea salt, or to taste handful of fresh cilantro, rough chopped fresh greens for serving Instructions Lightly oil the 5 ears corn on the cob and lightly char them
Right now, its on clearance for $23
Drizzle with dressing, working into crevices and between leaves