Mexican Corn Salad
Grilled corn meets zesty flavors in this delightful recipe. The sweetness of the corn, charred to perfection on the grill, is complemented by a creamy dressing featuring tangy mayonnaise and fresh lime juice. A sprinkle of crumbled Cotija cheese and chopped cilantro adds a burst of flavor to every bite. Perfect for a summer cookout or as a vibrant side dish on any occasion.
— Constant Cookbook
Ingredients
- 4 ears of corn, husked
- 3 mayonnaise
- 2 fresh lime juice
- 1/8 paprika
- of cayenne pepper (optional)
- 2 Cotija cheese or Parmesan, crumbled (about 1/2 cup), plus more for serving
- 2 chopped fresh cilantro plus more for serving
- Kosher salt, freshly ground pepper
Instructions
- Prepare grill for medium heat. Grill corn, turning occasionally, until tender and charred, 8â10 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.
Yield
4 servings
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