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Mexican Corn Salad
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Mexican Corn Salad

Course Sides
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Grill Pan

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.