Mexican Corn Salad

4 c. frozen corn (fire-roasted if you can find it)
2 T. olive oil
2 avocados
2 cloves garlic
2 limes
1 green bell pepper
1 small red onion
1/3 c. fresh parsley
2 T. mayonnaise
3/4 tsp. chili powder
1/2 c. cotija cheese

Heat the olive oil in a large skillet over medium-high heat. Cook the corn until semi-charred on all sides, about 8 minutes. Season the corn with salt.
Dice the avocado, mince the garlic, zest and juice the limes. Remove the seeds from the bell pepper and finely chop. Finely dice the red onion and chop the fresh parsley. Combine the avocado, garlic, bell pepper, red onion and parsley. Add the chili powder, lime zest and juice and mayonnaise.
Toss everything together. Crumble the cotija cheese into the mixture. Stir to combine. Refrigerate or serve at room temperature.

Delicious with tortilla chips.

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