Mexican Street Corn Salad (Esquites)

Ingredients

• 4 each Corn on the cob
• 0.5 cup Mayonnaise
• 2 tablespoons Lime juice
• 0.5 cup Cotija cheese
• 1 teaspoon Chili powder
• 0.25 cup Cilantro
• 1 tablespoon Olive oil

Instructions

1. 1Preheat a grill to medium-high heat (375-450°F / 190-230°C). Carefully remove all husks and silk from the 4 ears of corn on the cob. Brush each ear evenly with the 1 tablespoon of olive oil.
2. 2Place the prepared corn directly onto the hot grill grates. Cook for 8-12 minutes, turning the corn every 2-3 minutes, until the kernels are tender and have developed light char marks on all sides.
3. 3Carefully transfer the grilled corn to a cutting board and allow it to cool for 5 minutes, or until it is comfortable to handle. Stand one ear of corn upright in a large bowl and, using a sharp knife, carefully slice the corn kernels downwards off the cob. Repeat for the remaining ears of corn.
4. 4To the large bowl with the corn kernels, add the 0.5 cup of mayonnaise and the 2 tablespoons of lime juice. Crumble the 0.5 cup of cotija cheese directly into the bowl. Finely chop the 0.25 cup of cilantro and add it to the bowl along with the 1 teaspoon of chili powder.
5. 5Using a spoon or spatula, thoroughly stir all the ingredients in the bowl until they are well combined and the corn kernels are evenly coated. Serve the Mexican Street Corn Salad immediately.

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