• Mike Roberts

Mexican Street Corn Salad

Ingredients 2 Tbsp. grapeseed oil 3-4 cups fresh corn, cut from cobs 3 Tbsp. mayonnaise 3-4 oz. Cotija cheese, crumbled 2 Tbsp. lime juice 1 Tbsp. jalapeño peppers, seeded and finely chopped ¼ cup fresh cilantro, finely chopped 2 Tbsp. red onion, finely chopped 2 cloves garlic, minced ½ tsp. chili powder Salt and pepper to taste Extra cilantro (optional) Lime wedges (optional)

Directions In a large skillet, heat oil on medium. Add corn and let cook for 7-8 minutes until corn starts to char, stirring occasionally.

Mix together all remaining ingredients in a large bowl. Add charred corn to mixture and stir gently.

Can be served warm or cold. Garnish with additional cilantro and lime wedges, if desired.

Serves 6

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