Add a Mexican twist to corn salad with Cotija cheese, chopped cilantro, lime juice and chili powder. Give your next cookout a south-of the-border menu and serve with Mexican Chicken.
15m
PREP TIME
200
CALORIES
8
INGREDIENTS
Add a Mexican twist to corn salad with Cotija cheese, chopped cilantro, lime juice and chili powder. Give your next cookout a south-of the-border menu and serve with Mexican Chicken.
15m
PREP TIME
200
CALORIES
8
INGREDIENTS
Ingredients 6 (2/3 cup) Servings
- 2 cans (15 1/4 ounces each) whole kernel corn, drained
- 1 medium cucumber, unpeeled, seeded and chopped (about 1 cup)
- 1/4 cup chopped red onion
- 1/3 cup McCormick® Mayonesa (Mayonnaise) With Lime Juice
-
3
tablespoons
grated
Cotija cheese
![substitution]( "substitution")
Substitutions available
- grated Parmesan cheese
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1 teaspoon McCormick® Chili Powder
INSTRUCTIONS
- 1 Mix corn, cucumber and onion in large bowl. Set aside.
- 2 Mix remaining ingredients in small bowl until well blended. Add to corn mixture; toss lightly to coat. Cover.
- 3 Refrigerate until ready to serve.
NUTRITION INFORMATION
(per Serving)
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