Mexican Corn Salad Recipe

Mexican Corn Salad Recipe


1/4 container mayonnaise (or more to taste)

juice of 2 limes

1 teaspoon gentle stew powder

1/2 teaspoon ground cumin

8 ears new corn, shucked and silks uprooted

1 container disintegrated cotija cheddar

salt to taste


In a little bowl, blend together the mayonnaise, juice of one lime, the stew powder and the ground cumin. Mix well and put aside.

Cook the natural corn. You can bring a vast pot of water to the bubble, drop in the cobs and bring the water again to the bubble. Expel the pot from the hotness, spread it and let the cobs cook for five minutes.

At the point when sufficiently cool to handle, cut the bits from the cobs utilizing a sharp blade. Place the corn in a substantial bowl and crush over the juice of one lime.

Throw the portions around to ingest the lime juice. Include the cotija cheddar and throw to join. Blend in the mayonnaise dressing to layer all the corn portions.

Add salt to taste and blend well. This mixed greens will keep secured in the refrigerator for 24 hours.