Sometimes during late summer, I find myself feeling overwhelmed by the sheer volume of veggies growing in my yard and piling up in my fridge because what can I say, I love farmers’ markets and gardening. While I do realize that an overabundance of healthy, colorful, fresh food is hardly a problem, sometimes I feel like there are so many veggies and so few meals.
For this reason, I love recipes like this one for a lovely summer Mexican corn salad. All of the veggies included in this salad are fresh, bountiful during this season, and taste so perfect all together. The creamy, spice-touched dressing seamlessly pulls together the freshness of the corn, tomatoes, peppers, onions, and herbs, giving it a decadent edge. The cotija cheese rounds out all of the sweetness of the veggies with a salty, tanginess that is perfect for a summer side dish. Serve with grilled meat, chicken, or fish for a quick and delicious meal that is ideal for enjoying those last few weeks of summer.
4 c. fresh corn, cut from the cob
2 fresh tomatoes, diced
1 serrano pepper, seeded and chopped
½ c. green onions, chopped
¼ c. cilantro, chopped
¼ c. mayonnaise
¼ c. cotija cheese, crumbled
2 tsp. chili powder
1 tsp. cumin
1 tsp. smoked paprika
Juice from one lime
Salt and pepper
Combine the corn, tomatoes, serrano peppers, green onions, and cilantro in a large serving bowl.
In a small bowl, whisk together the mayonnaise, chili powder, cumin, paprika, and lime juice until it’s the consistency of a salad dressing. Pour it into the corn mixture and stir to combine thoroughly. Season with salt and pepper to taste.
Top with cotija cheese, mix again, and serve.