Mexican Corn Salad
  • 3 cans of corn or 4 ears of corn
  • 3 Tbsp mayo
  • 1 garlic clove, grated
  • juice of 1 lime
  • ¼- 1/2 tsp chili powder
  • cilantro to taste, chopped
  • queso fresco
  • salt & pepper
  1. If you are using ears of corn, go ahead and pop them on the grill to get a light char all around. Cut the kernels off the cob and allow to cool.
  2. In a smal bowl stir together the mayo, lime juice, garlic, chili powder, cilantro, salt and pepper.
  3. In a large bowl stir together the corn, dressing and a couple handfuls of crumbled queso fresco.
  4. Top with a little extra cilantro and queso fresco. You can serve chilled or room temp.
Recipe by LeMoine Family Kitchen at