Ingredients for - Mexican Corn-off-the-Cob Salad
1.
Corn, with husks 4 ears
5.
Packed chopped fresh cilantro ¼ cup
How to cook deliciously - Mexican Corn-off-the-Cob Salad
1 . Stage
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2 . Stage
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.
3 . Stage
Add lime juice and chili powder, then mix in cotija cheese, cilantro, mayonnaise, and pepper until thoroughly combined. Taste and add salt if necessary.
Recipe information
Cooking:
15 min.
Servings per container:
6
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