Mexican Corn-off-the-Cob Salad
Description
Tangy and salty cotija cheese is mixed with lime juice and cilantro to flavor grilled corn in this easy, Mexican-inspired side salad.
Ingredients
•
4 ears corn, with husks
•
1/2 lime, juiced, or more to taste
•
1/2 teaspoon chili powder
•
5 ounces crumbled cotija cheese
•
1/4 cup packed chopped fresh cilantro
•
4 tablespoons mayonnaise
•
1 pinch ground black pepper to taste
•
1 pinch salt to taste
Directions
1
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2
Grill corn in the husks on the preheated grill, turning occasionally, to desired tenderness, about 15 minutes; some charring is fine. Remove from the grill. Remove and discard husks and silk when cool enough to handle. Cut kernels off into a medium bowl.
3
Add lime juice and chili powder, then mix in cotija cheese, cilantro, mayonnaise, and pepper until thoroughly combined. Taste and add salt if necessary.