Creamy Mexican Street Corn Salad

Step 1

Cut corn from the ears. (If using grilled corn on the cob, go to step 3).

Step 2

To make the seasoned corn: Heat a large, heavy skillet (preferably cast iron) over medium-high heat. Melt a tablespoon of butter, then stir in corn and 1 teaspoon each or garlic and chili powders and a pinch of salt. Cook, stirring every few minutes, until corn is slightly charred and golden; 8-10 minutes. Spoon into a large bowl and cool. (Can be placed in the fridge for quicker cooling time - this too less than 10 minutes for me).

Step 3

Stir chopped cilantro or parsley into the cooled corn.

Step 4

In a small bowl, combine mayonnaise, chili powder, garlic powder, lime juice, lime zest and a pinch of salt.

Step 5

Stir the mayo mixture into the corn mixture. Stir in cotija cheese.

Step 6

Chill until ready to serve. Garnish with more Cotija cheese and chopped cilantro/parsley.

Step 7

This is also delicious as a dip served with tortilla chips!