I love the idea of Mexican Street corn, but not the idea of eating it on the cob. The idea of mayo and cheese smeared all over my face is not my idea of fun.
A few simple ingredients transform this corn into a delightful salad off the cob.
Mexican cheese can be found in most grocery stores now, and this recipe uses Cotija cheese from Cacique. While I love the taste, it is very salty, so I salt the salad at the end, after tasting. While many think that all Mexican food is spicy-hot, this is not true and certainly not the case for this salad.
2 cups corn (about 4 large ears)
3/4 cup diced red pepper
1/4 cup chopped cilantro
3/4 cup crumbled Cotija cheese
1/2 cup mayonnaise
2 tablespoons lime juice
1/2 teaspoon salt
Remove the husks and silk from the corn. Place over a medium-size fire and grill them, turning about every 4 minutes or so until nicely charred on all sides and the corn is tender crisp. Cool.
Cut the corn from the cob, and combine with the red pepper, cilantro, and cheese. Mix the mayonnaise and lime juice, stirring it into the corn mixture.
Let sit at room temperature for several hours for the flavors to come together.
Serves 4
