Mexican Corn Salad

Put down what you’re eating.  Put down the phone.  Stop whatever you’re doing.  You have to to start imaging how this will taste!  It’s amazing!!!  There is no doubt in my mind that I’ll be making this again.  It’s so full of flavor!  You don’t need much of it at one time as it’s pretty rich, but that doesn’t mean that it’s in any way bad tasting.

The recipe that Pink Parsley shared specifies using mayonnaise or Greek yogurt.  I’m not a big yogurt fan, so I used mayonnaise (gluten-free mayo to be exact).  Additionally, I skipped the ears of corn and went straight for the frozen corn; I don’t feel like we missed out on flavor at all.

I would feel sad for your grocery list this week if the ingredients for this recipe weren’t on it.
Ingredients

2 garlic cloves, minced
1 Tablespoon minced red onion
3 Tablespoons fresh lime juice
6-8 ears of corn, husked
vegetable oil
1/3 cup mayonnaise or Greek yogurt (Use gluten-free mayo to keep a gluten-free recipe)
1 teaspoon ancho chile powder
4 ounces cojita, ricotta salata, feta, or queso blanco, crumbled (about 1 cup)
3 Tablespoons minced fresh cilantro
kosher salt and ground black pepper
hot sauce

Directions

Prepare grill, and brush the corn with oil.

Combine the garlic, onion, and lime juice in a medium bowl and toss to coat.  Allow to stand for 10 minutes.  Whisk the mayonnaise (or yogurt) and chile powder into the onion mixture.  Set aside.

Grill the corn 10 minutes, turning every 2-3 minutes, until lightly charred and tender.  Allow to cool slightly, then cut the kernels off the cobs and add to the dressing.  Toss with the cheese and cilantro, mixing well to coat with the dressing.  Season with salt, pepper, and hot sauce. 

Serve with additional hot sauce if desired.