Ingredients including roasted corn and crumbly Cotija cheese result in a salad that’s reminiscent of traditional Mexican street corn. Spice it up by also adding finely diced jalapeno peppers.
Recipe by Kimme Hargrove
4 cups frozen corn kernels, thawed
1 tablespoon olive oil
1 bell pepper (any color), diced
½ small red onion, diced
2 cloves garlic, minced
½ cup cilantro, chopped
¼ cup Cotija cheese (can use grated Parmesan in a pinch)
1/8 cup mayonnaise
½ lime, juiced (or 1 tablespoon)
Salt and pepper, to taste
Preheat oven to 350°F. Spread corn evenly on baking sheet. Roast for 10-12 minutes, tossing once. Let cool.
In a large bowl, combine olive oil, bell pepper, red onion, garlic, cilantro, cheese, mayonnaise and lime juice. Stir gently to combine. Add roasted corn, and stir until combined. Stir in salt and pepper, to taste.
Serve at room temperature or enjoy cold.