Mexican-Inspired Warm Garlic Butter Corn Salad with Cotija
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
Mexican-Inspired Warm Garlic Butter Corn Salad with Cotija combines sweet local buttered corn with salty Cotija cheese, fresh cilantro and lime, with a touch of heat from jalapeno and garlic.
  • 2 tablespoons unsalted butter
  • ½ to 1 jalapeno, minced (more or less depending how spicy you like it)
  • 2 cloves garlic, minced or crushed
  • 4 medium-large ears of corn, cooked (steamed, grilled, microwaved, etc.)
  • 1 tablespoon fresh lime juice
  • Salt and black pepper, to taste
  • ½ cup fresh chopped cilantro
  • ¼ cup crumbled Cotija cheese
  • 1 scallion, green and white parts, thinly sliced
  1. Melt the butter in a small saucepan over medium heat. Add the jalapeno and garlic, and cook 1 minute, stirring constantly. Turn off the heat and stir in the corn.
  2. Transfer the corn to a bowl and stir in the lime juice, salt and black pepper to taste, and cilantro.
  3. Top with the Cotija and scallion.
  4. Serve warm.
Recipe by An Edible Mosaicâ„¢ at