Mexican Corn-off-the-Cob Salad
In this simple side salad with a Mexican flair, cotija cheese, lime juice, and cilantro are combined to flavor the grilled corn.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Grill corn in the husks on the preheated grill turning occasionally to desired tenderness about 15 minutes; some charring is fine.
Remove from the grill.
Remove and discard husks and silk when cool enough to handle.
Cut kernels off into a medium bowl.
Add lime juice and chili powder then mix in cotija cheese cilantro mayonnaise and pepper until thoroughly combined.
Taste and add salt if necessary.