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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