Mexican Street Corn Salsa

 

Ingredients:

4 ears of corn, shucked

1 1/2 Tbs mayo

1 garlic clove, minced

zest and juice of 1 lime

1/3 cup scallions, chopped

1 jalapeño pepper, diced

1/4 cup crumbled cotija cheese

1/4 cup cilantro, finely chopped

1/4 tsp paprika or chili powder

1/4 tsp sea salt

dash of cayenne

Cook corn on the cob over grill or boil in water. If over the grill, brush corn with oil and grill over medium-high heat until char marks form on all sides. If boiling, place in boiling water and cook for about 5 minutes. Let cooked corn rest.

In a large bowl, combine mayo, garlic, and lime zest and juice. Cut corn kernels off the cob and add to the bowl, along with the scallions and jalapeño. Stir to coat. Add cheese, cilantro, paprika, salt, and cayenne and stir to combine. Season to taste. Serve immediately or chill until ready to serve.

Recipe adapted from Love & Lemons.