Ingredients
- 1 tablespoon olive oil
- 4 ears of fresh corn husked and kernels removed
- 1/4 cup mayonnaise
- 1 clove garlic minced
- 1 lime zested and juiced
- 1/4 cup fresh cilantro chopped
- 1/4 cup cotija cheese crumbled
- 1/2 teaspoon chili powder
- 1 jalapeño seeded and finely diced
- Salt to taste
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until they are charred and golden, about 10 minutes.
- In a large bowl, whisk together the mayonnaise, minced garlic, lime zest, and lime juice.
- Add the charred corn to the bowl with the dressing. Add the chopped cilantro, crumbled cotija cheese, chili powder, diced jalapeño, and salt. Mix until well combined.
- Serve the salad warm or chill in the refrigerator until ready to serve. The flavors meld beautifully as the salad rests.