Cuppa Corn Salad

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Today I'm joining Alison over at THE POLOHOUSE for her August Linky Party - Favorite Recipes.


I try to make it a practice to cook as little as possible.  My philosophy?  All the kids have flown the coop so it's just my husband and me at home, and dining out is much easier than cooking for two.  I'm just being lazy practical, right?


But sometimes I can't avoid cooking.  If we have a dinner party/cookout, sneaking in burgers from Whataburger would be bad form.


My Cuppa Corn Salad is always a big hit with our dinner guests.  It doesn't heat up the kitchen, which is important in Texas in August. 

Cuppa Corn Salad

8 - 10 ears of fresh corn.  Slice it off the cob and wash it in a colander.  Don't cook.  (Sometimes I use frozen corn, but it's not nearly as good.  You want the corn to be fresh and crunchy.)


6 scallions, chopped


1/2 c. locally made feta or cotija cheese, crumbled


Chipotle Mayonnaise:  Combine 1/3 cup mayonnaise,  3 - 4 tablespoons chipotle sauce, lime juice to taste (2 - 3 tablespoons), and 2 tablespoons of sour cream


handful of cilantro, chopped (I love cilantro so I use more)


salt to taste (about 1/2 teaspoon)


fresh-squeezed lime juice to taste (about 1 tablespoon)


1 cup of freshly grated Parmesan cheese.  (Please, whatever you do, DO NOT USE the stuff in the green shiny bottle.  I think it's very important to buy a wedge of Parmesan and grate it.  It's easy to grate in a food processor and is so much better, in my opinion.)


dash of cumin or chili powder for garnish (optional; I don't do this)


Directions:  Scrape the kernels off the cob and into a mixing bowl.  Add scallions and crumbled cheese.  Add Chipotle Mayonnaise to corn mixture, stirring to combine.  Add cilantro and season with salt and lime juice to taste.  Mix in Parmesan cheese.  Add a dash of cumin or chili powder for garnish, if desired.  


Makes 6 servings


This can be made a day ahead and allows the flavors to mingle.  Refrigerate until ready to serve.

Hope y'all enjoy it!