Mexican Corn Salad

Fresh sweet corn is a sure sign that summer is in full swing.  And I'm pretty sure that I'll be eating it every day - in the form of this salad!  {Thank goodness I live across the street from a corn field!}
I stumbled across this recipe recently {on Pinterest, where else?} and it was love at first bite.  I made this for the first time last week while on our family vacation.  Well, actually, I did a little bit of prep work and then I made my baby sister make the rest.  {I was busy making these - which is great to have with this salad!}.  Not even a week later, I was making it again.  And Lincoln informed me that he wants to have corn on the cob again tomorrow, sooo...
It is soo good - go make some!    

Mexican Corn Salad

• ¼ cup mayonnaise (or more to taste)                                                                       
• juice of 2 limes
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• 8 ears of fresh corn, shucked and silks removed
• 1 cup crumbled cojita cheese* (about 4 ounces)
• Salt to taste

In a small bowl, mix together the mayonnaise, juice of one lime, the chili powder and the ground cumin. Blend well and set aside.

Cook the corn on the cob. Bring a large pot of water to a boil, drop in the cobs and bring the water back to a boil. Remove from heat, cover, and let the cobs cook for five minutes. If you’ve got the grill going, you can then place the cobs on the grill to get a nice char on the kernels, but it's fine if you don’t grill. When cool enough to handle, cut the kernels from the cobs using a sharp knife.

Place the corn in a large bowl and squeeze the juice of one lime over the corn. Toss the kernels around to absorb the lime juice. Add the cotija cheese and toss to combine. Stir in the mayonnaise dressing to coat all the corn kernels. Add salt to taste and mix well.

This salad will keep covered in the fridge for 24 hours.

Serves 6 – 8, can be doubled or tripled

*Cotija cheese is a salty Mexican cheese you’ll find in with other Hispanic cheeses - if you don’t find cotija, queso fresco is a good substitute.  {I've used queso fresco and feta - both were good}.

Source: The Runaway Spoon


My sweet little corn husker-helpers: