Looking for a Mexican side dish to round out your meal? This could be the one you are looking for.
Mexican Corn Salad
Ingredients:
4 ears of corn, husked
3 tablespoons mayonnaise
2 tablespoons fresh lime juice
1/8 teaspoon paprika
Pinch of cayenne pepper, optional
2 ounces Cotija cheese or Parmesan, crumbled (about 1/2 cup), plus more for serving
2 tablespoons chopped fresh cilantro, plus more for serving
Kosher salt, freshly ground pepper, to taste
Directions:
Prepare grill for medium heat. Grill corn, turning occasionally, until tender and charred, 8-10 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 or Parmesan, and 2 tablespoons cilantro in 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.
Source: Bon Appetit. You can find it here.
Notes: Honestly, the Cotija cheese was a little strong for me in this recipe. I would have preferred the Parmesan and will use Parmesan cheese from here on out. However, this is still a nice recipe (an homage to the street vendor corn on the cob) and one that will complement your Mexican meal nicely.
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