Ever 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!
Yesterday 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.
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.
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 .
I 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!
Do 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!