Sweet corn meets spicy Mexican flavor in this easy recipe. Mexican Corn Salad is filled with cotija cheese and tossed with an irresistible creamy dressing. Perfect for serving with baked tacos or scooping up with tortilla chips!

Ingredients

• 3 ½ cups sweet corn (about 2 cans, drained)

• ½ cup chopped red onion, about ½ medium onion

• 1 cup cotija cheese, crumbled, divided

• 5 Tablespoons freshly-chopped cilantro

• 3 Tablespoons mayonnaise

• 2 Tablespoons sour cream

• 2 Tablespoons freshly squeezed lime juice (juice of one lime)

• ½ teaspoon ground cumin

• ½ teaspoon paprika

• ¼ teaspoon chili powder

• ½ teaspoon chili flakes

• ¼ teaspoon freshly ground black pepper

• ¼ teaspoon kosher salt

Instructions

1. Preheat oven to 400 degrees F.

2. To a large mixing bowl, add sweet corn, onion, ½ cup of the cotija cheese and 4 Tbsp of snipped cilantro.

3. In a small bowl, combine the mayonnaise, sour cream, lime juice and spices. Mix well.

4. Add the dressing to the sweet corn mixture and mix everything together well until combined.

5. Pour everything in a 1 ½ qt baking dish, and bake for 25 minutes, uncovered.

6. Remove from oven and sprinkle with remaining cheese and cilantro. Add a pinch of paprika for color, if desired.

7. To serve, garnish with lime slices.

Notes

• Cotija cheese can be substituted with feta if needed.

• Add in chopped bell peppers for extra crunch.

• If you like it more spicy, add more chili flakes or some chopped jalapeño.

• Great side dish to accompany tortilla chips, nachos, tacos, burritos, quesadillas etc

• Keep in an airtight container in the fridge for 3 days.