Mexican Corn Salad

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Corn is a hot commodity in our area.   The farmer’s market opens at 9:30am but a line begins around 8:45 to get corn from the preferred farm.  I don’t know about you but I don’t have the time to wait in line for 45 minutes before the farmer’s market opens in order to get corn.  Plus, Baby J is usually down for his nap between 9-9:30 so we don’t go to the farmer’s market until around 11.

Luckily for me one of my good friends lives on the farm because her family owns it.  So when I had a craving for corn last week and I knew I couldn’t get any at the farmer’s market before they sold out, my friend was nice enough to bring me over a dozen ears of corn.  Now it’s just me, my husband, and Baby J so a dozen ears of corn is a lot and I needed to find something to do with it other then roasting it with dinner.

I looked through my cooking magazines and came up with a recipe for Mexican Corn Salad.  It used 6 ears of corn, didn’t have a ton of ingredients, and seemed to be semi-healthy.  Plus it was from Cook’s Illustrated so I knew it would be good.  I’ve never made a recipe from Cook’s Illustrated that didn’t turn out so I trust them completely.

The corn is cooked in a skillet over high heat so that one side is slightly charred.  It’s then tossed with a light dressing, fresh lime juice, cojita cheese, and fresh cilantro.  I thought it would be good with some black beans tossed in as well.

This is a really fresh tasting salad.  It would be a great addition to any cook out or picnic.  It’s an easy vegetable side dish to make and one that no one else is probably going to bring.  I like that the sweet corn is the start but there is a little heat from the jalapenos which is tamed by the creamy dressing.

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Mexican Corn Salad

Yield: serves 6

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

A fresh corn salad in a creamy dressing with cojita cheese, jalapenos, and chopped cilantro.

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Ingredients

• 3 Tablespoons fresh lime juice
• 3 Tablespoons sour cream
• 1 Tablespoon mayonnaise
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 jalapeno pepper, seeded and minced
• 1 Tablespoon olive oil
• 6 ears corn, kernels cut from the cobs
• 2 garlic cloves, minced
• 4 oz. cojita cheese, crumbled
• 1/2 c. cilantro, chopped

Instructions

1. In a small bowl combine lime juice, sour cream, mayonnaise, black pepper, salt, and jalapeno peppers. Set aside.
2. Heat the oil in a large skillet over high heat. Add the corn and spread in an even layer. Cover and cook for 5 minutes, without stirring, until corn is charred on the bottom.
3. Remove from heat and remove lid. Pour into a large bowl.
4. Add in the sour cream mixture and mix to combine. Allow to cool for 10 minutes.
5. Add the garlic, cheese, and cilantro to the bowl and toss to combine.

Notes

Recipe slightly adapted from Cook's Illustrated