Corn salad

Here is a tweak on a recipe I found on Epicurious.com. It was a total hit at my BBQ this weekend and was so freaking simple and cheap to make! You can use it as a side dish or salsa (the next morning I put the leftover corn salad in my eggs! Yumm!).

16oz frozen corn
1 cup diced English cucumber
juice of two limes
1 Tbsp olive oil
1 tsp kosher salt
pinch of red pepper flake
1/2 tsp chipotle powder
1/4 cup chopped cilantro
1/2 cup crumbled cotija cheese

Defrost corn and place in large serving bowl or deep platter. Add cucumbers. Pour olive oil and lime juice over corn. Sprinkle crushed red pepper flakes, chipotle powder and salt then toss. Sprinkle with cheese and serve!