Prep Time: 10 minutes | Cook Time: 10 minutes
- 4 ears corn, silk and husks removed
- 2 Tbsp mayonaise
- 1/2 cup sliced green onions
- 1/4 red onion, diced
- 1/2 cup chopped cilantro
- 1 jalapeño, ribs and seeds removed, minced
- 1 lime, juiced
- 1/4 cup Cotija cheese
- 1/2 tsp chili powder
Preheat your grill over high heat. Add corn, turning every few minutes, and cooking until charred in spots and tender, about 20 minutes. Remove from heat and use a knife to cut kernels from cob. Add to a large bowl.
To the bowl add mayonaise, sliced green onions, cilantro, jalapeños, lime juice, and cotija cheese. Toss ingredients together. Garnish with chili powder.
If you don't have a grill you can always sauté the corn in a cast-iron skillet until tender and charred.
You can find cotija cheese in the cheese section, usually it is packaged in smalls rounds.
The salad pairs perfectly with these fruity Margarita popsicles.