- Combine corn, bell pepper, onion, jalapeño and cilantro in a large mixing bowl.
- In a separate small bowl, stir together mayonnaise, rice vinegar, lime juice, sea salt, garlic and pepper until smooth. Pour dressing over salad and stir well to thoroughly mix. Cover and refrigerate until serving.
- Top with crumbled cotija cheese before serving.
Light and Creamy Mexican Corn Salad
ingredients
6 cups fire roasted corn, thawed
1 cup finely chopped red bell pepper
1 cup finely chopped red onion
¼ cup minced jalapeño
½ cup finely chopped cilantro
½ cup mayonnaise
2 tablespoons Kikkoman® Rice Vinegar
2 tablespoons lime juice
½ teaspoon sea salt
½ teaspoon minced garlic
⅛ teaspoon black pepper
½ cup crumbled cotija cheese
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
