What I Made: Mexican Corn Salad

4 cobs of corn
3 tbls mayo
2 tbls fresh lime juice
1/8 tsp paprika
1/8 tsp cayenne pepper
2 oz cotija cheese
2 tbls fresh cilantro plus more for serving

Prepare grill for medium heat. Grill corn, turning occasionally, until tender and charred, 8–10 minutes; let cool slightly. Cut kernels from cobs and transfer to a medium bowl. (You can also cut kernels off the cob and cook dry in a pan)
Whisk mayonnaise, lime juice, paprika, cayenne, if using, 2 oz. Cotija cheese, and 2 tablespoons cilantro in a large bowl; season with salt and pepper. Add corn and toss to combine. Top with more cheese and cilantro.

This is so freaking delicious. I doubled the recipe since I had an, um, abundance of corn.
Mexican Corn Salad

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