Mexican Corn Salad
Make the dressing for this yummy corn salad up to two days ahead and cut down on prep time for your summer cookout or get together!
- 4 ears of corn, husked
- 3 tablespoons mayonnaise
- 2 tablespoons fresh lime juice
- 1/8 teaspoon paprika
- Pinch of cayenne pepper (optional)
- 2 ounces Cotija cheese or Parmesan, crumbled, plus more for serving
- 2 tablespoons chopped fresh cilantro plus more for serving
- Kosher salt
- Freshly ground pepper
Preparation time 25mins
Cooking time 25mins
Adapted from bonappetit.com
Prepare grill for medium heat. Grill corn, turning occasionally, until tender and charred, about 8–10 minutes. Allow corn to cool for 5 minutes. Cut kernels from each cob and transfer to a medium bowl.
Whisk mayonnaise, lime juice, paprika, cayenne, 2 ounces of Cotija cheese, and 2 tablespoons cilantro in a large bowl; season with salt and pepper.
Add corn and toss to combine. Top with more cheese and cilantro.