Ingredients
-
4 ears Corn
-
4 Garlic Cloves
-
1 Red Onion
-
1 Jalapeño Pepper
-
1/2 cup Mayonnaise
-
1/2 cup Cojita CheeseSubstitute: feta
-
2 Tbsp Ancho Chili PowderSubstitute: normal chili powder
-
1/2 tsp Salt
-
2 Limes
-
1 small bunch Fresh Cilantro
Directions
Steps
|
1
Done
|
Prepare the dressingDice the onion and pepper, crush the garlic, juice the limes. Combine in a bowl with the mayonnaise, ancho chili powder, and salt. Cover and refrigerate (you can also make this one day in advance). |
|
2
Done
|
Grill the CornHeat grill to medium. you can also do this on a cast iron grill top on your stove. Pull the husks all the way down to the end and remove all the silk. Fold the husks back over the cobs and soak in cold water for a good 10 minutes. Remove from water and grill for 15-20 minutes Grill for 15-20 minutes, turning occasionally. You can also grill the cobs without the husks directly on the grill for more char flavor - this takes about 10 minutes. |
|
3
Done
|
Assemble the SaladCut the corn off the cobs and place them in a salad bowl. Add your dressing. Chop the cilantro and add the cilantro and cojita cheeese (substitutes for cojita cheese would be: queso fresco or feta cheese. Tip - don't use parmesan - it does not pair well with ancho chili powder). Toss and top with lime zest if desired. |
