Corn season is among us, but time will be running out soon to get that fresh from the crop Corn. Last week I saw it “10 for $1.00” That’s almost FREE. So brings me back to this awesome Corn Salad. I discovered it this year and it’s now in my FAVS. If you make anything this weekend make this
2 TBS butter
3 cups corn (about 4 ears), cut from the cob
3 TBS Mayo
1 clove garlic, grated
2 green onion, sliced
1 handful cilantro,chopped
2 TBSP cotija cheese, crumbled (this stuff is the best)
Melt the butter in a heavy skillet over medium-high heat. Add the corn, toss and let it sit cooking until charred, mix it up ad let it char aging, about 6-10 minutes ( mine took about 15- 20 minutes. Pour the corn into a bowl and mix all other ingredients, serve warm or at room temperature.
OPTIONS: Add fresh diced jalapeno to the charring process to add some heat, add chile powder or cayenne pepper to taste. Diced avocados would be amazing they say, I haven’t tried that one yet but I will.
This salad was easy to make, delicious and was liked by all. I served it with pulled pork sammies, and the next day we topped our Taco’s with it. Add it to your Salsa or fresh salad, quesadilla or throw into your soups. When I went to use the salad the next day I zapped it in the micro-wave for a minute to loosen it up and get the chill off.
Hope your family enjoys this salad as much as we did.