Tex Mex Corn Salad

Serves 4-6

1 1/2 – 2 cups cooked corn kernels (we start from frozen)
1/4 cup mayonnaise (we recommend Baconnaise)
1/4 cup diced cherry tomatoes
2 teaspoons lime juice
2 teaspoons Brian’s Chili Powder (medium heat)
2 Tablespoons grated or shredded Parmesan, Romano or Asiago cheese

Chill corn in a bowl, then mix in the rest of the ingredients. Best if you let it chill for a few hours to blend the flavors.

You can do a variation of this with corn on the cob. Just put out small bowls of the mayonnaise, grated parmesan, chile powder with a small spoon, and lime wedges. People can slather the mayo and sprinkle the other ingredients directly on the cob.


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