Mexican Corn Salad

Mexican Corn Salad

Ingredients

  • 6 ears of corn, husk and silk removed
  • 2 tablespoons melted butter
  • 2 tablespoons freshly squeezed lime juice
  • 1/2 teaspoon chili powder
  • 1 tablespoon chopped cilantro
  • 1/2 cup crumbled queso fresco
  • 1/4 teaspoon salt (or to taste)

Directions

  1. In a large pot, bring water to a boil. Boil the corn for 3 minutes, then remove and allow to cool slightly so that they can be handled.
  2. Cut kernels off the cob into a large bowl. Set aside.
  3. In a small bowl, whisk together butter, lime juice, chili powder, and chopped cilantro.
  4. Pour the chili lime mixture over the corn and mix to coat.
  5. Add the crumbled queso freso and stir. Season with salt to taste.
  6. Serve at room temperature. Refrigerate leftovers.