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Mexican Corn Salad
25 min
4
Steps
- 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.
- 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.
- 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.
Originally published at Bonappetit.com. Reproduced for personal collection.
