Mexican Corn-off-the-Cob Salad recipe
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- 4 ears corn, with husks ½ lime, juiced, or more to taste ½ teaspoon chili powder 5 ounces crumbled cotija cheese ¼ cup packed chopped fresh cilantro 4 tablespoons mayonnaise 1 pinch ground black pepper to taste 1 pinch salt to taste
Nutrition Info
- 209 caloriescarbohydrate: 13.7 gcholesterol: 28.3 mgfat: 15.2 gfiber: 1.9 gprotein: 7.2 gsaturatedFat: 5.7 gservingSize: -sodium: 357.6 mgsugar: 2.2 gtransFat: : -unsaturatedFat: : -
Directions Mexican Corn-off-the-Cob Salad
Directions
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Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Grill corn in the husks on the preheated grill, turning occasionally, to desired tenderness, about 15 minutes, some charring is fine. Remove from the grill. Remove and discard husks and silk when cool enough to handle. Cut kernels off into a medium bowl.
Add lime juice and chili powder, then mix in cotija cheese, cilantro, mayonnaise, and pepper until thoroughly combined. Taste and add salt if necessary.