Mexican corn salad
Delight in the flavors of Mexico with this zesty corn salad! Savory corn kernels, tangy lime dressing, and a burst of fresh herbs make for a fiesta in every bite.
Ingredients:
- 1/4 cup mayonnaise (or more to taste)
- juice of 2 limes
- 1 teaspoon mild chili powder
- 1/2 teaspoon ground cumin
- 8 ears fresh corn, shucked and silks removed
- 1 cup crumbled cotija cheese
- salt to taste
Instructions:
- Combine the mayonnaise, juice of a lime, chili powder, and ground cumin in a small bowl. Mix thoroughly and set aside.
- Boil the corn on the cob by bringing a large pot of water to a boil, adding the cobs, bringing the water back to a boil, then remove from heat, cover, and allow the cobs to cook for five minutes. Optionally, you can grill the cobs afterwards for a charred effect on the kernels.
- After the corn has cooled down, slice off the kernels from the cobs using a sharp knife. Transfer the corn kernels into a large bowl and drizzle the juice of a lime over them.
- Gently stir the corn kernels to soak up the lime juice. Add the cotija cheese and mix well. Pour in the mayonnaise mixture and toss until all kernels are coated.
- Season with salt to your liking and stir thoroughly. This salad can be stored in the refrigerator, covered, for up to 24 hours.
Summary:
- Calories: 1592 kcal
- Fat: 92 g
- Protein: 52 g
- Carbs: 173 g
- Potassium: 2561 mg
- Magnesium: 363 mg