Learn To Cook: Summer Corn Salad

FULL RECIPE BELOW

This fresh corn salad is the perfect mid-summer dip, appetizer, side or taco topping. Learn to make it with our host in this step-by-step tutorial.

Ingredients
6 large ears corn, shucked and cleaned
1 cup feta or cotija, crumbled
1 jalapeno, seeded and finely chopped
3 tbsp mayonnaise
½ cup fresh cilantro, chopped
Juice from 2 limes
1 tsp paprika
Salt and pepper to taste

Directions
1. Fill a large pot about ¾ full with water. Add in 1 tbsp salt and let bring to a boil. Add in corn, turn off heat and let cook for about 10 minutes or until tender. Remove from pot and rinse with cold water until good to touch.

2. Using a knife, remove kernels from corn cobs, reserving as much juice as possible. Continue until all are done.

3. In a large bowl, add in jalapeno, mayonnaise, cilantro, lime juice, corn juice and paprika. Whisk until combined. Add in corn and toss to coat. Season with salt and pepper as needed. Add in feta or cotija, and gently toss to combine. Refrigerate until cold, about 2-3 hours.

4. Serve immediately as a side or a dip.

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Shot and edited by: Matt Rice

[justaddmusclecom]

Looks so Colorful and perfectly refreshing for summer. Subscribed and gave thumbs up. Great Recipe.