Mimi Avocado’s Corn Salad with Lime, Cilantro and Cotija Cheese

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corn-salad-sunflowers3textEver since I first tried Mexican-style grilled corn, I have been planning to make a salad that would bring the flavors of the fresh corn, lime, cheese and sweet chili flavors.   Yesterday I made this corn salad for a potluck party … it was so good I wanted to eat it before the guests arrived!

grilled-cornThis is Mexican-style grilled corn…rolled in a lime-infused mayonnaise, sweet chili powder and cotija cheese.  To die for.  Give me two of these and call it a meal.

Farmers Market HaulYesterday I went to a local Farmers Market to find fresh produce for our potluck party.  As you can see, I brought home enough food for the coming week!   The corn was calling my name, and I decide that it was time to try making a salad that would satisfy my craving for Mexican-style grilled corn.

ice the cooked corn

Plunge the boiled corn into ice water to stop the cooking and keep it crunchy!

First I put the fresh corn into salted boiling water, and when the water returned to a full boil,  the corn cooked for 3 minutes. Then I removed the corn from the hot water and plunged each ear into ice water that was waiting in another pot…this stops the fresh corn from cooking and retains the sweet crunchiness.  When the corn was cool, I cut the kernals off of the cobs and put them into a mixing bowl.

Mexican Corn Saladi ngredients

Find Cotija cheese in the refrigerated section of your grocery store, where grated and sliced cheeses are displayed.

I added 3 chopped scallions and a handful of fresh chopped cilantro to the corn.  Then I mixed 3 tablespoons of mayonnaise,  the juice of 3 limes,  1/2 cup crumbled cotija cheese,  and 1 tablespoon olive oil to make the dressing. Fold the dressing into the corn, scallions and cilantro, then add salt and pepper to taste (we don’t add any salt because there is salt in the mayo already),  and a dusting of cayenne pepper on top!  You can use sweet chili powder if you like, but I didn’t .

corn-salad-sunflowersI should have taken a photo of the huge bowl of corn salad at the party…but I was busy with our guests…and before we knew it, there wasn’t much left!   So I’m writing about the salad on the morning after the party,  and getting ready to have some leftovers!  Can’t wait!

corn-chicken-tomatoesDo you make salad with fresh corn cut from the cob?  I’d love to hear about your recipes too!  Leave me a link in the comments or connect with me on Facebook, Instagram, Twitter or Pinterest!  Enjoy these last days of summer!

 

 

 

 

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9 Comments

  1. I love corn in the summer and will be posting my sweet corn relish next Friday. Your recipe makes me drool!
    Lizthechef recently posted..Shrimp Salad-Stuffed Avocados for #TheSaladBarMy Profile

  2. This is absolutely my kind of salad!! I adore corn salads, usually I grill the corn lightly then add whatever to it (lime and avos are almost always in the mix). Perfect summer salad!
    Kim – Liv Life recently posted..Jalapeño Manchego Corn BreadMy Profile

  3. Wowza, Mimi! I’m loving this salad. I need to use cotija cheese more often.
    Laura @ Family Spice recently posted..Back to School Dinner: Hatch Chile Verde with ChickenMy Profile

  4. Pingback: Anaheim Chilies Stuffed with Cotija Cheese…Try them with Scrambled Eggs! | Mimi Avocado

  5. That looks so good! Lucky you, live in California and get fresh avocados every day. Sounds like a dream to me! Happy I found you through Meatless Monday! Have a great week!

  6. I love fresh corn “anything” and this looks absolutely yummy! Thanks for sharing! I agree with Kats Meow Yogi that you are blessed to be living in a state where you have such a long growing season and great temps for growing just about anything! Here is the Midwest, it’s a much shorter season. I found you on the Meatless Monday blog hop

    Mindy Howell
    It All Begins with Dirt

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