The City of Burien has a very diverse ethnical population, with a large Latin representation. One of the great things in Burien, at our Farmers' Market, is the Corn On the Cob vendor, a delightful latin woman who offers Corn on the cob 6 ways, The Number 2 being "Mexican Style- With Mayo, Chile powder and Parmesan Cheese" and it is very delicous. Thus the inspiration (and name) for this quick summer salad.
#2 Mexican Corn Salad
1 pkg. Roasted Corn or 4 ears of roasted corn, decobbed
1/4 cup of
Mayonnaise
2-3 Tablespoons of Chile Powder
1/4 cup of Parmesan Cheese
Cook the corn, let it cool. In a bowl, combine corn, Mayo, Chile Powder and Parmesan cheese. Stir. Refrigerate. Before serving sprinkle a bit of Parmesan and Chile powder. Serve. Serves 4
2 comments:
This sounds interesting. I just started experimenting with adding Sriracha to mayo with a bit of lime juice and maybe some fresh cilantro. I am going to try mixing it into some fresh corn. Thanks for this lovely authentic and rustic recipe.
I will try it your way too. Can I use a red chile powder?
Blessings,
Susie
I cannot wait to try this recipe myself and go to the Cafe Cluny!!! So happy to be catching up with all of your exploits!
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