I have been to Mexico 3 times in my life. I love it. I want to go back. The beaches, the food and of course the drinks. When I was 21 my dad took my sister, step mom and me on a cruise. We went to Belize, Honduras, Grand Cayman and Cozumel. I ate a lot of amazing foods. A lot I have never even tried before. Many foods I have tried to replicate but just haven’t been able to make it perfect…yet. One of my favorite things from Cozumel was the grilled corn on a stick we bought from street vendors. Served with mayonnaise, cotija cheese, chili powder and fresh lime. Flash forward a few years and I found myself managing a hospital kitchen and working in nutrition services in King City, CA. A small town with that is 90% latino. I had moved down there by myself to pursue my nutrition career. During my first summer there I was walking down the street to the farmers market (the produce is amazing down there) and there was a corn vendor. I immediately bought my corn on a stick and flashbacked to my time on the beach in Mexico 7 years earlier. The next day I came up with this salad recipe in the hospital kitchen. It is one of my favorite summertime recipes and brings a smile to my face every time I eat it.