Monday, July 23, 2012

#2 Mexican Corn Salad-

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


Little Susie Home Maker said...

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?

Modular Kitchen Cabinets said...

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!