Name: Mexican Street Corn Udon Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 18 oz Udon Noodles; 2 cups Corn Kernels; 0.5 cup Mayonnaise; 0.25 cup Sour Cream; 2 tbsp Lime Juice; 1 tsp Chili Powder; 1 clove Garlic; 0.5 cup Cotija Cheese; 0.25 cup Cilantro; 1 tbsp Olive Oil

LunchQuick & EasyVegetarian

Ingredients (10)

Ingredient	Qty	Cal	P	C	F
Udon Noodles	18 oz	440	19g	86g	3g
Corn Kernels	2 cups	55	2g	12g	1g
Mayonnaise	0.5 cup	191	0g	0g	21g
Sour Cream	0.25 cup	29	0g	1g	3g
Lime Juice	2 tbsp	2	0g	1g	0g
Chili Powder	1 tsp	2	0g	0g	0g
Garlic	1 clove	1	0g	0g	0g
Cotija Cheese	0.5 cup	50	3g	1g	4g
Cilantro	0.25 cup	0	0g	0g	0g
Olive Oil	1 tbsp	31	0g	0g	4g

Ingredients (10)

Directions

Step 1
Cook udon noodles according to package directions. Drain and rinse with cold water to prevent sticking. Set aside.
Step 2
Heat olive oil in a large skillet or cast-iron pan over high heat. Add corn kernels and cook, stirring occasionally, until charred in spots, about 5-7 minutes. Remove from heat.
Step 3
In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, and minced garlic. Season with salt and pepper to taste.
Step 4
Add the cooked udon noodles and charred corn to the dressing. Toss until thoroughly coated.
Step 5
Crumble cotija cheese and chop fresh cilantro. Stir most of the cheese and cilantro into the noodles.
Step 6
Serve immediately, garnished with remaining cotija cheese and cilantro.