The classic tasty Mexican street corn is transformed into a fabulous side salad—great for a backyard barbecue.
Ingredients: For the salad
Ingredients: For the dressing
- 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.
- 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!
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