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Mexican Corn Salad Recipe

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This recipe for Mexican Corn Salad, by , is from Rappahannock Shores Association Cookbook, 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!

Contributor:  
Contributor:  
Pam Bastian

Category:
Category:

Ingredients:  
Ingredients:  
6 ears fresh white corn boiled for 8 minutes drained and cut off cob into a large bowl. Let cool. OR use 3 cups frozen. If frozen melt 2 tbsp. butter in skillet on medium high. Add frozen corn, cook and stir till slightly charred, about 8 to 10 minutes. Put in large bowl and let cool some.

1 jalapeño seeds removed chopped small
1 clove garlic minced
2-3 tbsp. fresh cilantro leaves torn into pieces
2 to 3 tbsp. cotija cheese or feta cheese (I use feta)
½ tsp. chili powder
¼ tsp. cumin
¼ tsp. Goya Adobo all purpose seasoning
Juice of 1 lime
3 tbsp. mayo

Directions:
Directions:
Mix all ingredients and chill at least one hour before serving.

Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I’ve used both cheeses and prefer feta. My daughter likes the cotija. I have only done fresh corn but my daughter has done frozen and loves it.

Add In: cherry tomatoes cut in half and seeds removed

 

 

 

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