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

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.