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Mexican Corn-off-the-Cob Salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Grilled corn salad with tangy cotija cheese, lime juice, and cilantro for a zesty Mexican twist.
Ingredients:
  • 4 ears corn, with husks
  • 0.5 lime, juiced, or more to taste
  • 0.5 teaspoon chili powder
  • 5 ounces crumbled cotija cheese
  • 0.25 cup packed chopped fresh cilantro
  • 4 tablespoons mayonnaise
  • 1 pinch ground black pepper to taste
  • 1 pinch salt to taste
Instructions:
  • Get your outdoor grill ready by preheating it to medium-high heat and giving the grate a light coating of oil.
  • Grill corn in the husks on a preheated grill until tender, about 15 minutes, turning occasionally for a slight char. Remove from the grill, let cool slightly, then husk and silk the corn. Cut the kernels off into a medium bowl.
  • Mix lime juice and chili powder, then fold in cotija cheese, cilantro, mayo, and pepper until fully incorporated. Taste and season with salt, if needed.

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