Creamy and crunchy with bright lime flavor, this salad is based on the Mexican corn dishes esquites and elotes—corn cobs smothered with mayo, cheese, lime, and spices. The smoky flavor of grilled corn adds depth of flavor and using leftover corn from summer cookouts is recommended. Cotija cheese is a salty, white Mexican cheese that is similar to feta, which can be substituted. Flat-leaf parsley can replace cilantro. Great as a side dish for Mexican foods, this salad can also serve as taco filling or dip for tortilla chips. Some recipes include avocado, green onion, and red bell pepper, which help turn this salad into a main dish.
Recipe Servings: 4
Ingredients
- 4 cups corn, cut from cob or frozen kernels
- ¼ cup mayonnaise
- ½ tsp chili powder
- ½ tsp garlic powder
- 1 Tbsp lime juice
- Zest of one lime
- 1 Tbsp fresh chopped cilantro (or parsley)
- Kosher salt, to taste
- ½ cup cotija cheese
Directions
- Heat olive oil over high heat in a large skillet.
- Add corn. Cook 3–5 minutes or until corn starts to slightly char. Stir often. If using frozen corn add a few minutes.
- Transfer corn to a large bowl and let cool.
- Combine mayonnaise, chili powder, garlic powder, lime juice and zest, cilantro and a pinch of salt in small bowl.
- Stir mayo mixture into corn and then add cotija cheese.
- Chill until ready to serve.
- Garnish with more cotija cheese and cilantro when serving.
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