Mexican Corn Salad

I’m so behind on recipes. Particularly since I made a zillion new ones for a recent birthday barbecue (and of course, took no pictures). Oh well. Here they come.

This is actually a borrowed recipe from Becky (who got it from Food & Wine). She made the scallops version for us for dinner and it was great. I omitted the seafood and served this as a side. I could have used less mayo (I’m a mayo hater) but it got totally gobbled up at the event.

Ideally the recipe has you char the corn on the grill but I ran out of time so I just boiled the corn. It was fine.

1 garlic clove, minced

a bit of red onion, minced

juice of 1-2 limes

8 ears corn, cooked and stripped off the cob

1/3 cup mayo

1 tsp chile powder

4 oz queso fresco (you can sub ricotta salata if that’s easier for you to find). crumbled

salt and pepper

dash hot sauce

Combine mayo, lime juice, chili powder and hot sauce. Mix dressing with remaining ingredients. Season with salt and pepper and serve.


Leave a comment

Filed under side dish, vegetarian

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s