Mexican Street Corn Salad
Ingredients:
- 4 ears fresh corn (or thawed)
- 1 tbsp Extra-virgin olive oil, for brushing
Sauce:
- 1½ tablespoons mayo
- 1 tsp fresh garlic, minced
- Zest and juice of 1 lime
- ¼ cup crumbled Cotija, or feta cheese
- ¼ teaspoon smoked paprika, or chili powder
- ¼ teaspoon sea salt
Instructions:
Preheat a grill (or grill pan) to medium-high heat. Brush the corn with olive oil and grill for until char marks form (about 5 mins each side).
Remove from grill and set aside.
In a large bowl, combine the mayo, garlic, and lime zest and juice.
Using a serrated knife, Slice the kernels off the corn and add to the bowl.
Stir to coat, then add the cheese, smoked paprika, and salt.
Season to taste and serve immediately or chill until ready to serve.
Notes:
To make this spicy, add in freshly diced jalapeño peppers.
