Mexican Corn Salad

• 4 ears of corn, husked
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lime juice
• 1/8 teaspoon paprika

of cayenne pepper (optional)

• 2 ounce Cotija cheese or Parmesan, crumbled (about 1/2 cup), plus more for serving
• 2 tablespoons chopped fresh cilantro plus more for serving

Kosher salt, freshly ground pepper

1. Prepare grill for medium heat. Grill corn, turning occasionally, until tender and charred, 8–10 minutes; let cool slightly. Cut kernels from cobs and transfer to a medium bowl.
2. Whisk mayonnaise, lime juice, paprika, cayenne, if using, 2 oz. 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.
3. DO AHEAD: Dressing can be made 2 days ahead. Cover and chill. Corn can be grilled and cut from cobs 1 hour ahead. Store airtight at room temperature.