9-10ears corn, grilled or boiled (cut off the cob)
1cupred cabbage, finely chopped
4ozCotija cheese, crumbled, divided
2jalapeno, finely diced
2limes, juiced, and zested
Salt and pepper
In a large pot, boil the ears of corn for 5 minutes (husks removed). For a charred flavor, rub the corn with mayonnaise and salt and pepper, and grill until charred. Either way, allow the cooked corn to cool; cut off the cob. Place in a large bowl.
Add to the corn the cherry tomatoes (optional to cut in half), chopped cabbage, cilantro, jalapeno, and 1 cup of cheese.
In a small bowl, make the dressing (mayonnaise, lime, chili powder, and salt and pepper to taste). Zest each lime, and then juice them; add to the dressing. Mix together.
Pour the dressing over the corn mixture. Lightly toss.
Garnish with a few cherry tomatoes and fresh cilantro. Cover and chill until ready to serve!