Fiery Tex-Mex Street Corn Salad

Allergens

Dairy (Cotija Cheese)

Ingredients

• 4 ears fresh corn, shucked 2 tbsp olive oil 1 tsp paprika 1/2 tsp ground cumin 1/2 tsp chili powder 1/4 tsp garlic powder 1/4 tsp onion powder Salt and pepper, to taste 4 oz cotija cheese, crumbled 1/4 cup fresh cilantro leaves, chopped 2 tbsp lime juice

Instructions

1. Preheat grill or grill pan to medium high heat.
2. In a small bowl, mix together paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Set aside.
3. Brush corn with olive oil and season with half of the spice mixture.
4. Grill corn for 8 10 minutes, turning occasionally, until kernels are slightly charred. Remove from heat and let cool slightly.
5. In a large bowl, combine cooked corn, remaining spice mixture, cotija cheese, cilantro, and lime juice. Toss gently to combine.
6. Serve warm with an extra sprinkle of cotija cheese and a lime wedge on the side.

Chef’s Insight

To add extra heat, include a finely diced jalapeno or serrano pepper to the spice mixture.

Notes

Use fresh corn for the best flavor and texture. Grill to your desired level of char.