The classic tasty Mexican street corn is transformed into a fabulous side salad—great for a backyard barbecue.

Serves 4

Instructions:

1. Preheat grill to medium-high. Arrange corn on the grill, and cook for 10 minutes, flipping occasionally to keep from burning (some char is good). Let the corn rest for 5 minutes or until cool enough to shuck and remove the kernels. Refrigerate kernels until chilled.
2. In a medium bowl, whisk together mayonnaise, lime juice, chipotle peppers, and salt. Fold in corn kernels and top with cilantro and cheese crumbles before serving.

Tip: No need to soak the corn in water before grilling-just place directly on the grill!