Chili Lime Sweet Corn Salad

6 ears of corn, husk and silk removed
2 tablespoons melted butter
2 tablespoons freshly squeezed lime juice
1/2 teaspoon chili powder
1 tablespoons chopped cilantro
1/2 cup crumbled queso fresco*
1/4 teaspoon salt (or to taste)

  1. In a large pot, bring water to a boil. Boil the corn for 3 minutes, then remove and allow to cool slightly so that they can be handled.
  2. Cut kernels off the cob into a large bowl. Set aside.
  3. In a small bowl, whisk together butter, lime juice, chili powder, and chopped cilantro.
  4. Pour the chili lime mixture over the corn and mix to coat.
  5. Add the crumbled queso freso and stir. Season with salt to taste.
  6. Serve at room temperature. Refrigerate leftovers.

*Queso fresco is a soft, mild, creamy Mexican cheese that can be crumbled easily. I found it at my local grocery store the cheese section, but if you cannot find it feta would be a good substitution.

Original Recipes visit: Chili Lime Sweet Corn Salad @

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