• Mexican Corn Salad

    Mexican Corn Salad

From the Summer 2016 ShareProduce A Plenty 


Ingredients

  • 4 ears of corn, husked
  • 3 Tbsp. mayonnaise
  • 2 Tbsp. fresh lime juice
  • 1/8 tsp. paprika
  • 1/8 tsp. cayenne pepper (optional)
  • 2 oz. Cotija cheese, crumbled (about 1/2 cup), plus more for serving
  • 2 Tbsp. chopped fresh cilantro plus more for serving
  • Salt and pepper

Preparation

  1. Prepare grill for medium heat. Grill corn, turning occasionally, until tender and charred, 8-10 minutes; let cool slightly. Cut kernels from cobs and transfer to a medium bowl.
  2. Whisk mayonnaise, lime juice, paprika, cayenne, if using, 2 oz. Cotija cheese, and 2 tablespoons cilantro in a large bowl; season with salt and pepper. Add corn and toss to combine.
  3. Garnish with more cheese and cilantro.

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