Mexican Street Corn Salad

🧂 Ingredients

• 6 ears corn-on-the-cob

  grilled
• 1/4 cup mayonnaise

  (I used Hellmann's with olive oil)
• 1/4 cup Mexican Crema

  (or use sour cream if you can't locate this)
• 1/4 cup Cotija cheese

  crumbled or grated
• 1 clove garlic

  finely minced
• 1/2 tsp. chili powder
• 2 small limes

  juice only
• 1/2 cup cilantro leaves

  chopped
• 1/2 tsp. sea salt

  (start with 1/4 tsp. and add more if desired)

Instructions

• 1 Preheat gas grill to high heat.
• 2 Place shucked corn on grill and cook about two to three minutes on each side,
  turning occasionally, until the corn chars but is not overcooked and tough.
• 3 Allow corn to cool.
• 4 Cut off the kernels with a sharp knife.
• 5 Transfer grilled corn to a mixing bowl.
• 6 Add Mexican crema or sour cream, mayonnaise, lime juice, garlic, chili powder,
  Cojita cheese and cilantro.
• 7 Start with about ¼ teaspoon salt.
• 8 Check seasonings.
• 9 Add an additional ¼ tsp. salt if necessary (but the cheese has quite a bit of
  salt).
• 10 Transfer corn to a large serving platter or serving bowl.
• 11 Garnish with additional Cotija cheese, cilantro and lime slices.
• 12 Can serve immediately or refrigerate until ready to serve.

Nutrition Info