A few weeks ago Pat and I spent a long weekend in Southern Utah with one of our best “couple friends.” We stopped at her parent’s house for dinner on Sunday, and were introduced to Mexican Corn. It was SOOO delicious and received a stamp of approval from Pat, which is sometimes a hard thing to accomplish. Weeks later, I was assigned to bring a side dish to a backyard BBQ, and it got me thinking, why can’t I turn that Mexican corn into a Mexican Corn Salad???
Turns out I could.
We got this beautiful corn from our favorite local fruit stand Tagges, so yay for them and their ammmazing, fresh produce!
We’ve brought this Mexican Corn Salad to a BBQ or two since first creating it, and it has been a HIT every time! So…next time you want to mix things up, cut the corn off the cob and whirl it up with some fresh lime, cojita cheese and chili powder.
Your friends will thank you. 😉
- 8 cobs fresh corn
- Juice of one lime
- 1/4 cup homemade or store-bought mayonnaise
- 1 tsp. chili powder
- 2 Tbsp. fresh chives
- 1/4 cup cilantro
- 1/4 cup cojita or feta cheese
- Salt and pepper to taste
- Cut raw kernels off of the cob. (*see notes)
- Toss corn with lime juice, mayo and chili powder. Stir to combine well.
- Sprinkle with chives, cilantro and cheese. Salt and pepper to taste.
*You can also grill or steam the corn if you don't like it raw, but we've found the crunchiness of the raw corn is really delicious in the salad.
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