Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print
Mexican Corn Salad
Course
Sides
Cuisine
Mexican
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
Author
Pam - For the Love of Cooking
Ingredients
4
ears of corn
shucked
2
tbsp
mayonnaise
2
tbsp
cotija cheese. finely grated
1
green onion
sliced
¼
cup
fresh cilantro
chopped
½
jalapeno
finely diced
1
clove
of garlic
minced
Juice of 1 lime
to taste
Sea salt and freshly cracked pepper
to taste
Instructions
Heat a dry grill pan over medium heat.
Add the shucked corn to the hot grill pan and cook, turning occasionally, until golden brown. In my grill pan, it took about 15 minutes.
Let the corn cool completely then cut the kernels off the cob with a knife. Set aside.
Combine the completely cooled corn kernels with mayonnaise, cotija cheese, green onions, cilantro, jalapeno, garlic, and lime juice; mix well.
Season with sea salt and freshly cracked pepper, to taste. Serve immediately and enjoy.