Mexican Corn Salad
By á-78595
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!
Ingredients
- 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
Details
Servings 4
Preparation time 25mins
Cooking time 25mins
Adapted from bonappetit.com
Preparation
Step 1
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.
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