Mexican Corn Salad
 
 
This simple salad hits all the right notes: creamy, spicy, salty and citrusy, it's the perfect light side for all that heavy summer potluck food.
Author:
Recipe type: Main
Ingredients
  • 6 ears corn, kernels stripped
  • Kosher salt
  • ½ c. mayonnaise
  • ¼ c. cotija cheese or feta, plus more for garnish
  • Juice of 2 limes
  • 2 tbsp. chopped fresh cilantro, plus more for garnish
  • 1 tbsp. chili powder, plus more for garnish
Instructions
  1. Using a sharp knife, carefully cut corn kernels off cob. Add about ½" water to a medium sauce pan and salt well. Bring up to a simmer. Add corn, cover, and cook until corn is tender, 3 to 4 minutes. Drain and pat dry.
  2. In a serving bowl, toss corn with mayo, cotija, lime juice, cilantro and chili powder. Season generously with salt.
  3. Top with more cotija, cilantro, and a sprinkle of chili powder.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2019/04/30/mexican-corn-salad/