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"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Mexican Corn Salad Recipe

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This recipe for Mexican Corn Salad is from Mangia with the Buriani's, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 ears of corn, husked
3 tablespoons mayonnaise
2 tablespoons fresh lime juice
1/8 teaspoon paprika
Pinch of cayenne pepper (optional)
2 ounce Cotija cheese or Parmesan, crumbled (about 1/2 cup), plus more for serving
2 Tablespoons chopped fresh cilantro plus more for serving
Kosher salt, freshly ground pepper
Directions:
Directions:
Prepare grill for medium heat. Grill corn, turning occasionally, until tender and charred, 8–10 minutes, let cool slightly. Cut kernels from cobs and transfer to a medium bowl.
Whisk mayonnaise, lime juice, paprika, cayenne, if using, 2 oz. Cotija cheese, and 2 tablespoons cilantro in a large bowl, season with salt and pepper. Add corn and toss to combine. Top with more cheese and cilantro.
DO AHEAD: Dressing can be made 2 days ahead. Cover and chill. Corn can be grilled and cut from cobs 1 hour ahead. Store airtight at room temperature.
Number Of Servings:
Number Of Servings:
4

 

 

 

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