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MEXICAN CORN SALAD Recipe

   
 

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     MEXICAN CORN SALAD

Category   Salads - Soups - Sidedishes
Sub Category   Gluten-Free
Servings   6
Preptime   20 mins

Ingredients
4 cups fresh (or canned) corn kernels; about 6 ears
2 avocados, diced
2 cloves garlic, minced
2 limes, zested and juiced
1 green bell pepper, seeds removed and finely chopped
1/2 red onion, finely diced
1/2 cup cotija cheese, crumbled
1/3 cup fresh parsley, roughly chopped ( I use Cilantro instead)
2 tablespoons extra-virgin olive oil
 
2 tablespoons Mayo
3/4 teaspoon chili powder, or to taste
kosher salt, to taste

Instructions
Heat olive oil in a large pan or skillet over medium-high heat and cook corn until semi-charred on all sides. About 8 minutes. Or brush with olive oil and grill til slightly charred. remove from cob, Season with salt, then transfer corn to a large bowl.
Add diced avocado, garlic, bell pepper, red onion and parsley, then mix in chili powder, lime zest and juice, and mayonnaise.
Toss everything together until evenly coated, then taste and adjust seasoning, if necessary.
Add cotija cheese and toss together, then refrigerate or serve immediately.


Originally Submitted
7/7/2016





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