Mexican Corn-off-the-Cob Salad

Directions

Ingredients :

4 ears corn

with husks

½ lime

juiced

or more to taste

½ teaspoon chili powder

5 ounces crumbled cotija cheese

¼ cup packed chopped fresh cilantro

4 tablespoons mayonnaise

1 pinch ground black pepper to taste

1 pinch salt to taste

Methods :

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Grill corn in the husks on the preheated grill, turning occasionally, to desired tenderness, about 15 minutes; some charring is fine. Remove from the grill. Remove and discard husks and silk when cool enough to handle. Cut kernels off into a medium bowl.

Add lime juice and chili powder, then mix in cotija cheese, cilantro, mayonnaise, and pepper until thoroughly combined. Taste and add salt if necessary.