Esquites (Mexican Street Corn Salad) - Soy-Free

Ingredients

• 4 ears Corn on the cob
• 0.5 cup Dairy-free mayonnaise (ensure soy-free)
• 2 tbsp Lime juice, fresh
• 1 tsp Chili powder
• 0.25 cup Cilantro, chopped
• 0.25 cup Dairy-free cotija cheese (optional, ensure soy-free)
• 0.25 tsp Salt
• 0.25 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your grill to medium heat (approximately 176.7-204.4°C or 175-200°C). Place the 4 ears of corn on the cob directly on the grill grates. Grill for 10 to 15 minutes, turning the corn every few minutes, until the kernels are tender and have light char marks.
2. 2Carefully remove the 4 ears of corn from the grill and let them cool on a cutting board for about 5 to 10 minutes, until they are comfortable to touch. Once cooled slightly, stand each ear upright on the cutting board and use a sharp knife to cut the kernels off the cob. Aim to cut close to the cob to get all the kernels.
3. 3In a large bowl, combine the removed corn kernels, 0.5 cup dairy-free mayonnaise, 2 tbsp fresh lime juice, 1 tsp chili powder, 0.25 cup chopped cilantro, 0.25 tsp salt, and 0.25 tsp black pepper. Stir everything together until the corn kernels are evenly coated with the creamy mixture.
4. 4If you are using the optional 0.25 cup dairy-free cotija cheese, sprinkle it over the corn mixture in the bowl. Gently toss to distribute the cheese throughout the salad.
5. 5Serve the Esquites immediately while still warm, or cover the bowl and chill it in the refrigerator for at least 30 minutes before serving if you prefer it cold.

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