Monday, July 25, 2011

Mexican Corn Salad

I apologize for the abundance of corn recipes!  It's just that 1) corn is everywhere now and 2) it's sooo good!  So here you go, another corn recipe, for a light meal in this hot weather or to bring to all of those bbqs I am sure everyone is going to!
I love this recipe because it is salty, smoky, tart and just barely creamy to bring it all together.

adapted from Smitten Kitchen
What you'll need: (serves 5 as a side dish)
3 cobs of corn
queso fresco (a Mexican, crumbly white cheese)
1 lime
2 tablespoons mayo
1 tsp chili powder
salt and pepper
1 bunch cilantro, chopped

Boil the corn for just 2 minutes in salted water, and then place on the grill over low heat to blacken the kernels.  Don't be afraid when some of the kernels pop!  Stop when the kernels are blackened to your liking.  The grill adds so much smokiness and totally brings this dish to the next level.
While the corn is grilling, open your queso fresco.  Don't know what that is?  It looks like this:
It's salty and easy to crumble, almost like feta.  
Just take a fork and gently rake it against the block of cheese and it should crumble easily.  You'll need a few tablespoons.  
The corn should be done now!
 Cut the kernels off the cob.
Top with the mayo, pepper, juice of 1 lime and cilantro.
And enjoy!

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