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!
This 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.
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.
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.
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 .
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!
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August 18, 2013 at 1:29 pm
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 #TheSaladBar
August 18, 2013 at 7:04 pm
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 Bread
August 20, 2013 at 10:14 am
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 Chicken
August 20, 2013 at 7:51 pm
Seriously yum. If you make it, can I come over?
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September 23, 2013 at 12:20 pm
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!
September 23, 2013 at 12:24 pm
Thanks for stopping by!
September 23, 2013 at 10:03 pm
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
September 23, 2013 at 10:52 pm
There are trade-offs for the long growing season…one is a water shortage! Thanks for stopping by!