With Cinco de Mayo coming up I wanted to make something that is fresh, fun and festive! Like most Americans I plan to overlook the fact that this “Holiday”, although important to Mexican history, is not even celebrated in Mexico (Because no, it’s not Mexican independence day). But instead use it as an excuse to eat tacos and drink tequila. BRING IT ON!
One of my favorite appetizers is Mexican street corn (also known as Elotes). But it’s not quite grilling season. So instead I improvised by taking it off the cob to make Mexican street corn salad. The same great taste, without the corn husks getting stuck in your teeth. Plus there is something classy about eating this from a bowl instead of on a stick.
Mexican Street Corn Salad
Ingredients
- 2 bags Frozen Corn
- 1/4 Red Onion
- 3 TBSP Lime Juice
- 2 TBSP Mayonaise
- 1/8 tsp Paprika
- 1/8 tsp Cayanne Pepper
- 3 TBSP Fresh finely chopped Cilantro
- 1/3 Cup Cojito Cheese
Instructions
- In a medium sized skillet, Heat frozen corn until hot and slightly toasted.
- While Corn is cooking, Combine Mayo, Lime Juice, Paprika, Cayenne Pepper, Cilantro in a small bowl.
- In a seperate bowl, combine Corn, and Mayo mixture, Red Onion and Cojito cheese. Serve Immediately
