1 16 oz bag frozen corn or 3-4 c fresh corn (I used 4 ears and had about 6 cups)
2 tbsp olive oil
3 tbsp mayo
3-4 oz cojito cheese - I couldn't find this so used Queso Fresco, which is similar to feta and cojito
2 tbsp fresh squeezed lime juice (or more to taste)
1 tbsp jalapeno, finely chopped (adjust for heat of pepper and personal taste)
1/3 c fresh cilantro, finely chopped (I didn't do mine too fine - I like a big pop of cilantro!)
2 tbsp red onion, finely chopped
2 cloves of garlic, minced
1/2 tsp chili powder
salt and pepper
If you aren't using roasted corn, heat the oil in a large pan over medium heat. Add the corn and cook until it begins to get nice brown bits. I added my garlic at this stage because, as I've noted before, my husband isn't a huge raw garlic fan. If you like raw garlic, add it in the next step. You can keep it in the pan if you're going to serve the salad warm, or put it in a bowl to make a room temp salad (what we did).
In a medium bowl, add the mayo, cheese, cilantro, jalapeño, red onion, lime juice, chili powder, and salt and pepper. Add the raw garlic here if that's what you're using. NOTE: the cheese is salty, so I didn't add any salt and didn't need it. Add to the corn and mix gently until combined.
RATING: 4 stars
This isn't pretty but it's tasty! You don't need to follow the exact measurements - adjust to your taste. I added less jalapeño, a little more onion and cilantro, and no salt. I tweaked the lime, too, since my limes were kind of dry and not too flavorful. I'd probably put in a bit less cheese next time, but that's more for how filling it is vs taste.