Sweet and juicy, it's the ingredient we can't get enough of right now. Purists need no extras besides a slab of butter and some salt, but here's a recipe you wont get enough of!
Ingredients:
- 4 ears of grilled corn, husked and kernels cut off the cob
- 1 1/2 tbsp mayo
- 1 minced garlic clove
- Zest and juice of 1 lime
- 1/3 cups chopped scallions
- 1/4 cup crumbled queso fresco, cotija or feta
- 1/4 cup chopped cilantro
- 1/4 tsp smoked paprika or chili powder
- 1 diced jalapeno
- 1/4 tsp sea salt
Instructions:
- Shuck the ears and grill the corn brushing with olive oil first until charred all around (about 4 minutes rotating).
- Once cooled off enough to handle, cut off the kernels into a large bowl.
- Whisk together mayo, garlic, lime zest and juice.
- Add scallions, cheese, cilantro, paprika, jalapeno and salt. Gently toss to combine.
- Serve immediately or chilled and enjoy!
Tip: Use your leftover cobs in vegetable stocks!
