Grilled Mexican Street Corn Salad Recipe

Name: Grilled Mexican Street Corn Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4-6 servings
Ingredients: 4 ears of corn, husks and silks removed (about 2 cups); 1 tablespoon paprika (depending on how spicy you want your corn); Juice of 1-2 limes*; 2 tablespoons canola oil; ¼ cup chopped red onion; 2 tablespoons chopped cilantro; ? cup cotija or feta cheese; salt and pepper, to taste

Ingredients

4 ears of corn, husks and silks removed (about 2 cups)
1 tablespoon paprika (depending on how spicy you want your corn)
Juice of 1-2 limes*
2 tablespoons canola oil
¼ cup chopped red onion
2 tablespoons chopped cilantro
? cup cotija or feta cheese
salt and pepper, to taste

PREP TIME 15m	COOK TIME 20m	TOTAL TIME 35m
YIELD 4-6 servings

Instructions

Preheat the grill to medium high. Rub the ears of corn with the paprika, then place on the grill. Grill for about 15-20 minutes, turning about every 4 minutes, or until nicely charred. Remove from heat and let stand until cool enough to handle.
Place the corn on a cutting board one ear at a time, and place on it's side. Using a sharp knife, cut the kernels from the top down on one side, then turn and continue removing the kernels until all of them have been removed. Place the corn in a medium bowl.
Add the lime juice, canola oil, red onion, chopped cilantro, cotija cheese, salt and pepper, to taste, and toss until well combined. Taste and adjust the seasoning as necessary. Serve, and enjoy!

Side Dishes