Mexican Corn Salad

Lend me your ears for a quick sec.

I'm constantly hunting for inventive, delicious side dishes. When I was reading an old Bon Appétit magazine, I came across a recipe for a Mexican Corn Salad and I immediately craved it. This side is essentially an off-the-cob play on the popular Mexican street corn.

I adjusted the recipe by adding in tomatoes (to balance it out) and lime zest (additional lime flavor is always good). Since the occasion called for a Mexican-themed main dish, I had no choice but to oblige (sometimes cravings get the best of us...). The cool flavors of cheese and mayo plus the tangy lime wonderfully complemented a spicy Green Chile marinated steak.

Just right for your next fiesta!

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Mexican Corn Salad

• 4 ears of corn, husked
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lime juice
• 1 teaspoon lime zest
• 1/8 teaspoon paprika
• Dash of cayenne pepper (optional)
• 2 oz. Cotija cheese, crumbled (about 1/2 cup), plus more for serving
• 2 tablespoons chopped fresh cilantro plus more for serving
• Kosher salt, freshly ground pepper

1. Prepare grill for medium heat. Grill corn, turning occasionally, until tender and charred, 8–10 minutes; let cool slightly. Cut kernels from cobs and transfer to a medium bowl.

2. Whisk mayonnaise, lime juice, paprika, cayenne, if using, 2 oz. Cotija cheese, and 2 tablespoons cilantro in a large bowl; season with salt and pepper. 

3. Add corn and toss to combine. Top with more cheese and cilantro.

MAKE AHEAD: Dressing can be made 2 days ahead. Cover and chill. Corn can be grilled and cut from cobs 1 hour ahead. Store airtight at room temperature.