Mexican street corn salad
From as easy as apple pie
FOR THE SALAD:
4 ears fresh corn (about 3 cups) husked and kernels cut from cob
2 tablespoons olive oil
1 jalapeno stemmed, seeded and finely chopped
1/2 cup (25 grams) cilantro leaveschopped
1/3 cup diced red onion (1 small onion)
2.5 ounces (70 grams) Cotija cheesefinely crumbled plus extra for sprinkling
1 avocado peeled, cored and diced
1/2 tablespoon fresh lime juice
FOR THE DRESSING:
2 1/2 tablespoons mayonnaise (I used light)
1 1/2 tablespoons fresh lime juice
1 clove garlic minced
1/2 teaspoon cayenne pepper
salt and pepper to taste
CHAR THE CORN:
Heat the oil in a large skillet over medium-high heat.
Add the corn and let it cook, stirring occasionally until charred (about 8/10 minutes). Remove from heat and allow to cool slightly.
PREPARE THE DRESSING:
While the corn is cooking, in a small bowl whisk together the mayonnaise, garlic, lime juice, cayenne pepper, salt, and pepper.
ASSEMBLE THE SALAD:
Pour half tablespoon of lime juice over the diced avocado, then add it to a large bowl with the charred corn, and the remaining salad ingredients.
Pour the dressing and gently toss to combine.
Top with extra Cotija and serve either warm or cold.