Charred Grilled Corn Salad
This recipe is inspired by Elote, Mexican street corn. Keep the husks attached to the corn, because we found it helpful when smearing on the mayo before and after grilling. We also liked the aesthetic for serving. However, the husks can be removed and the corn can be cut off the cob. Below are directions for each version.
Ingredients
- 4 ears corn
- 1/3 cup mayonnaise
- 2 limes, juiced, and zested
- 2/3 cup Cotija cheese, crumbled
- 1 jalapeno, finely diced
- Chili powder
- Salt and pepper
- Cilantro and sliced radish to garnish
Instructions
- In a large pot, boil the ears of corn for 7-8 minutes with the husks attached, if you desire (it is fine if the husks get wet, as it will prevent burning on the grill). Remove corn from the water, pat dry, then smear all sides with mayo and sprinkle with salt and pepper.
- Heat your grill to high, then add the corn, grilling all sides until it is charred to your liking.
- If you’re making a salad, cut off the corn kernels into a large mixing bowl; mix together with the lime juice, zest, Cotija cheese, chili powder, jalapeño, and cilantro. Taste for salt and pepper, and garnish with more cilantro and radish.
- If you’re keeping the kernels intact, spread more mayonnaise onto the corn cobs, add a little more salt, and pepper, then sprinkle or roll in the Cotija crumbles. Sprinkle on the remaining chili powder, cilantro, and jalapeño.