Light summer-fresh corn salad and Mexican corn salad are simple recipes for fresh corn salad with mayonnaise dressing. To make the summer salad, remove the kernels from four ears of cooked corn on the cob. Combine the corn with one medium chopped tomato, 1/3 cup of mayonnaise, 1/3 cup of finely chopped red onion, 2 tablespoons of lime juice and 2 tablespoons of finely chopped fresh basil leaves.
Season the salad to taste with salt and pepper. Chill or serve at room temperature. The recipe serves four and has a 15-minute prep time.
To make Mexican Corn Salad, heat a grill to medium. Grill four ears of husked corn, turning them a few times. After about eight to 10 minutes, when the ears are soft and charred, remove them from the heat, and let them cool a bit. Cut the kernels from the cobs, and set them aside.
In a large bowl, whisk together 3 tablespoons of mayonnaise, 2 tablespoons of fresh lime juice, 1/8 teaspoon
of paprika or cayenne pepper, 1/2 cup of crumbled Cotija or Parmesan cheese, and 2 tablespoons of chopped fresh cilantro. Season the dressing with salt and pepper to taste.
Add corn kernels to the dressing, and toss the mixture thoroughly. Top the salad with additional crumbled cheese and chopped cilantro. The salad takes 25 minutes to prepare and serves four.