Easy Mexican Street Corn Salad

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Easy Mexican Street Corn Salad

Ingredients

• 6 Ears of corn – if using canned or frozen, about 4 cups grilled, oven baked, roasted, or boiled
• 1/4 cup Mayo
• 1/2 tsp Chili powder
• Dash Cayenne pepper
• 1 tsp Garlic minced
• Juice of 1 lime
• Salt and Pepper to taste
• 1 T Diced jarred jalepeno optional
• 1/3 cup Cotija cheese you could also use any type of shredded cheddar or pepper jack cheese
• 1 T Parsley chopped, optional

Instructions

1. Cook your corn if using fresh corn, let it cool, then cut it off the cob. 

   If you are using canned, drain it. 

   If you are using frozen, rinse and thaw.
2. In a medium sized bowl, mix the rest of the ingredients, add more spices if desired.
3. Mix in corn kernels.  You can either serve this right away or set it in the fridge for about 20 minutes.
4. Serve and enjoy!

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