Mexican street corn salad

Method2 steps · about 25 min

1. 1

   Step 1: Preheat an outdoor barbeque or the broiler. Spread the mayonnaise (4 tbsp) over the ears of corn (6 ears) 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.

   Uses 4 tbsp mayonnaise · 6 ears of corn

2. 2

   Step 2: Add the remaining ingredients and 1 tsp salt, and mix well. Taste and add additional salt or more lime, if needed.

   Uses 2 limes zested and juiced · 1 tsp smoked paprika · 2 fresh jalapeños stems removed, sliced · 1 small red onion diced · large handful of cilantro chopped · ½ cup cotija, queso fresco or feta cheese · 1 tsp salt, plus more to taste