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!

 

 

Melissa Cheatham

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