MEXICAN STREET CORN SALAD

Ingredients

SPONGE

• 4 Ears Fresh Corn
• 2 Garlic Cloves
  • Minced
• 1 Lime
  • Juice and Zest
• 1 1/2 Tablespoons Mayo
• 1/3 Cup Scallions
  • Chopped
• 1/4 Cup Cotija
• 1/4 Teaspoon Paprika
• 1/4 Teaspoon Chili Powder
• 1/2 Jalapeno Pepper
  • Diced
• 1/4 Teaspoon Salt

Directions

1. Rub the corn with olive oil and cook on the grill until there are light char marks.
2. In a large bowl, combine the garlic, lime juice, lime zest and mayo.
3. Slice the kernels off the corn, add to the bowl and toss to combine.
4. Add Scallions, cheese, paprika, chili powder, jalapeño and salt to the bowl.
5. Stir and chill for 1 hour.

Notes:
Use pickled jalapeños if you have them!

Notes:
I used Feta instead of Cotija and recommend using less than 1/4 Cup