This is my son’s very favorite side dish during the summer. There are a lot of ways to make Mexican Corn Salad, but the version I like to make leaves out the creaminess of mayo or sour cream and just goes for the fresh summer ingredients. I could eat this alone with chips or well… simply by itself. It’s hard not to keep going back for one last spoonful. We like spice, so I add more cayenne pepper, red pepper flakes, jalapeno, and salt until it has a kick, but you can make it as mild as you want to. Play around with the spices and serve this up when the corn on the cob season is here! HLLF – Melissa
MEXICAN CORN SALAD
INGREDIENTS
6 ears of corn on the cob, cooked and sliced off the cob
1 small bunch of cilantro chopped
1 jalapeno chopped
5 ounces crumbled Cotija cheese (about 1/2 cup) You can also use Feta if you can’t find the Cotija cheese.
1 – 2 tsp chili powder
1/2 – 1 teaspoon cumin
1/2 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
Juice of one lime (About 2 Tablespoons)
2 teaspoons olive oil
salt and pepper
DIRECTIONS
Cook the ears of corn. I am a microwave the corn type of girl. I lay the ears of corn in a single layer in a pyrex dish with a little bit of water to cover the very bottom. I cover it with saran wrap and cook it for 2 minutes per ear of corn. So easy. Then, cut the kernels off into a bowl. Add the rest of the ingredients, mix, and serve. Yes, friends, it is that easy. Enjoy!
