By Perre Coleman Magness, The Runaway Spoon
Cotija cheese is a salty Mexican cheese you鈥檒l find in with other Hispanic cheeses at most god groceries. If you don鈥檛 find cotija, queso fresco is a good substitute.I prefer to buy blocks and crumble it myself to get even chunks.
Serves 6 鈥� 8, can be doubled or tripled
1/4 cup mayonnaise (or more to taste)
Juice of 2 limes
1 teaspoon mild chili powder
1/2 teaspoon ground cumin
8 ears of fresh corn, shucked and silks removed
1 cup crumbled cojita cheese (about 4 ounces)
Salt to taste
1. In a small bowl, mix together the mayonnaise, juice of one lime, the chili powder and the ground cumin. Blend well and set aside.
2. Cook the corn on the cob. You can bring a large pot of water to the boil, drop in the cobs and bring the water back to the boil. Remove the pot from the heat, cover it and let the cobs cook for five minutes. If you鈥檝e got the grill going, you can then place the cobs on the grill to get a nice char on the kernels, but its fine if you don鈥檛 grill. When cool enough to handle, cut the kernels from the cobs using a sharp knife. Place the corn in a large bowl and squeeze over the juice of one lime. Toss the kernels around to absorb the lime juice. Add the cotija cheese and toss to combine. Stir in the mayonnaise dressing to coat all the corn kernels. Add salt to taste and mix well.
3. This salad will keep covered in the fridge for 24 hours.
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