• Mexican Corn Salad

From the Summer 2016 ShareProduce A Plenty 


Ingredients

  • 4 ears of corn, husked
  • 3 Tbsp. mayonnaise
  • 2 Tbsp. fresh lime juice
  • 1/8 tsp. paprika
  • 1/8 tsp. cayenne pepper (optional)
  • 2 oz. Cotija cheese, crumbled (about 1/2 cup), plus more for serving
  • 2 Tbsp. chopped fresh cilantro plus more for serving
  • Salt and pepper

Preparation

  1. Prepare grill for medium heat. Grill corn, turning occasionally, until tender and charred, 8-10 minutes; let cool slightly. Cut kernels from cobs and transfer to a medium bowl.
  2. Whisk mayonnaise, lime juice, paprika, cayenne, if using, 2 oz. Cotija cheese, and 2 tablespoons cilantro in a large bowl; season with salt and pepper. Add corn and toss to combine.
  3. Garnish with more cheese and cilantro.

More Recipes You May Enjoy

Similar Recipes



Recipes by Category

Appetizers
Baking
Beverages
Breakfast & Brunch
Budget-Friendly
Celebrations
Cultivate
Desserts
Fall
Gluten Free
Grilling
Main
Salads
Sides
Snacks
Soups
Spring
Summer
Vegan
Vegetarian
Winter

Back to Recipes Page