MEXICAN STREET CORN SALAD

MEXICAN STREET CORN SALAD
A beautiful blend of sweet and spicy, this Mexican Street Corn Salad is made off of the cob and finished with a dash of smoky seasoning, to make it truly out of this world.
Different stroke for different folks, right? In many ways the hubs and I are polar opposites– the first example that comes to mind being that most days I’m happy living in a ‘neat mess’ while our kids are young, where he needs everything to be a hundred percent spic and span to function properly. 
Still after all the years we’ve been together, we have reaffirmed what we found out on our initial blind date, that opposites really do attract. And with a little bit of effort over the years, they endure and keep on keeping things interesting. Never a dull moment around here, that’s for sure.
Sweet and with just a hint of spice, this street corn salad is perfect at the dinner table, parties, potlucks, and even barbecues.

Ingredients
  • 2 14 oz bags of frozen corn
  • 1 tbsp olive oil
  • ¼ cup mayonnaise
  • 8 oz cotija cheese crumbled
  • ½ jalapeno diced, seeds removed
  • ½ cup finely chopped cilantro
  • dash of cayenne pepper
  • 3 cloves of garlic minced
  • juice of one lime
  • sea salt
  • Pinch of smoked paprika
  • Pinch of chili powder
Instructions
  1. In a large skillet, over medium heat, add the olive oil and toast the corn-- cooking the corn for 10-12 minutes, stirring occasionally. Remove the skillet from heat and set aside.
  2. In a separate, large bowl stir the mayo, cotija cheese, jalapeno, cilantro, cayenne, and minced garlic together, until evenly combined.
  3. Slice the lime in half and squeeze the juices from each half into the bowl. Stir until the juice is completely incorporated.
  4. Stir in the corn until completely incorporated, evenly, into the salad mixture.
  5. Refrigerate the salad until chilled.
  6. When ready to serve, spoon the mixture into bowls and sprinkle with a pinch of sea salt, smoked paprika, and chili powder.
Recipe Notes
This recipe easily serves a crowd, if you're making it for a smaller gathering, you can easily halve it.
Recipe Source:4sonrus.com

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