Mexican corn salad - David Doesn't Bake

Using the same ingredients as the corn salad on the streets in Mexico, this salad will work with whatever you’re planning for Cinco de Mayo … even if it’s just margaritas.

Defrost a box of frozen corn and toss with a little bit of vegetable oil, a tablespoon of chili powder and some salt and pepper. Place in a roasting pan and pop it in a 400-degree oven until it starts to brown around the edges, about 30 to 40 minutes.

While that’s cooling, mix together a few tablespoons of mayonnaise, the juice from half a lime, ½ cup of crumbled Cotija or feta cheese, some chopped cilantro, and salt and cayenne pepper to taste. Stir together with the corn and serve.