Mexican street corn salad
Main dish · Total time : 25 min · Prep : 15 min · Cook : 10 min · 4 servings
Allergens : Milk
Ingredients
For 4 servings
- 4 c. à soupe mayonnaise
- 6 ears of corn
- 2 limes zested and juiced
- 1 c. à café smoked paprika
- 2 fresh jalapeños stems removed, sliced
- 1 small red onion diced
- large handful of cilantro chopped
- 0.5 tasse cotija, queso fresco or feta cheese
Method
- 1.Preheat an outdoor barbeque or the broiler. Spread the mayonnaise over the ears of corn and season with salt and pepper. Grill until the corn is yellow and has blackened in spots, about 5-8 mins. Remove and leave to cool slightly. Slice the corn from the cobs and transfer to a bowl.
- 2.Add the remaining ingredients and 1 tsp salt, and mix well. Taste and add additional salt or more lime, if needed.