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Mexican Street Vendor Style Corn Salad Recipe

Recipe by: Parizienne

"I lived in southern California for many years. Around Cinco de Mayo, there would be fiestas in our neighborhood. Vendors sold grilled corn on the cob prepared with butter, mayonnaise, cotija cheese, chile powder and a lime wedge. They were so delicious! After moving, we'd crave this corn, so I altered the recipe using canned corn and mixed in the same ingredients for a similar treat that doesn't require an outdoor grill."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook10 m
  • Ready In20 m
  • 1Pour the corn into a saucepan, and boil over high heat until hot. Drain well, and return to the saucepan. Stir in the butter, mayonnaise, and cotija cheese. Season to taste with ground red pepper and lime juice. Spoon into a serving dish, and garnish with a sprig of cilantro to serve.
Footnotes
  • Cook's Note
  • You can grate Cotija or you can dice it. I prefer the grated because it doesn't overpower the corn.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 8 servings
  • 140 cals
  • 2 (15.25 ounce) cans whole kernel corn, undrained
  • 1 tablespoon butter
  • 2 tablespoons mayonnaise
  • 1/4 cup grated cotija cheese
  • 1 pinch ground red pepper to taste
  • 2 tablespoons lime juice, or to taste
  • 1 sprig cilantro for garnish
Nutrition

Amount per serving ( 5 total)

  • Calories:
    140
    7%
  • Fat:
    6.4
    10%
  • Carbs:
    20.7
    7%
  • Protein:
    3.8
    8%
  • Cholesterol:
    9
    3%

Based on a 2,000 calorie diet

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