Mexican Street Corn Salad Worth Your Next BBQ

Ingredients

• 4 ears sweet corn, husked and cleaned
• 0.5 cup crumbled queso fresco (or feta cheese)
• 0.25 cup mayonnaise (preferably Mexican crema)
• 2 tablespoons lime juice
• 1 teaspoon chili powder
• 0.25 teaspoon garlic powder
• 0.25 teaspoon paprika
• to taste salt and pepper
• 0.25 cup fresh cilantro, chopped
• 1 jalapeño, diced (optional for extra heat)

Instructions

1. Preheat a grill to medium-high heat. Place the husked corn directly on the grill grates. Grill for about 10-15 minutes, turning occasionally until the corn is charred and cooked through. Remove from the grill and let cool.
2. Once cooled, carefully cut the kernels off the cobs into a large mixing bowl.
3. In a separate small bowl, whisk together the mayonnaise, lime juice, chili powder, garlic powder, and paprika. Adjust seasoning with salt and pepper to taste.
4. Pour the dressing over the corn kernels in the mixing bowl. Add the crumbled queso fresco, chopped cilantro, and diced jalapeño if using. Gently toss to combine all the ingredients well.
5. Taste the salad and adjust the seasoning if necessary. You may want to add more lime juice or salt, depending on your preference.
6. Allow the salad to chill in the refrigerator for at least 30 minutes before serving to let the flavors meld together.