Mexican Grilled Corn Salad Recipe
Adapted from here.
Servings 4 servings
Ingredients
- 4 ears of corn, husks and silks removed
- 2 1/2 tablespoons mayonnaise (learn how to make your own here!)
- 2 ounces cotija cheese,plus more for sprinkling (feta would work as well)
- 1/2 cup finely sliced scallion greens
- 1/2 cup cilantro leaves, finely chopped
- 1 jalapeño,ribs and seeds removed, minced
- 2 garlic cloves, minced or grated
- 1 1/2 tablespoons fresh lime juice, plus more to taste
- Kosher salt
- Crushed dried pequin chiles, for sprinkling (or red chile flakes or chile powder)
- Cilantro leaves, for sprinkling
Instructions
- Prepare a charcoal or gas grill over high heat. Cook corn, turning every 5 minutes, until tender and charred in spots (15 - 20 minutes). Once cool enough to handle, cut the corn off the cob into a large bowl (see tip above).
- To the bowl with the corn, add mayo, cotija, scallion greens, cilantro, jalapeño, garlic and lime juice, stirring to combine. Season to taste with kosher salt and additional lime juice. Finish with a sprinkling of crushed chiles and cilantro leaves.