Mexican Street Corn Salad
Ingredients
- For brushing Vegetable Oil
- 1 tsp Chile Powder
- ½ tsp Cayenne Powder
- 8 ears Corn husked
- ¼ cup Mayonnaise or Unsalted Butter
- ½ cup Cotija crumbled cheese, or Parmesan, or Ricotta Salata
- 1 Lime cut into 8 wedges
Method
- Build a medium-hot fire in a charcoal grill or heat a gas grill to high. Brush grill grate with oil.
- Combine chile powder and cayenne in a small bowl.
- Season mayo with lime zest and salt
- Grill corn, turning occasionally with tongs, until cooked through and lightly charred, about 10 minutes.
- Remove from grill and immediately brush each ear with 1½ tsp. mayonnaise.
- Sprinkle each with 1 Tbsp. cheese and a pinch of chile powder mixture.