Mexican Corn Salad

Ingredients:

• 4 corn on the cob, husked
• 1/4 cup (58 g) mayonnaise
• 1/4 cup (58 g) sour cream
• 1/3 cup (22 g) cotija or feta cheese
• 4 scallions, chopped
• 5 sprigs cilantro, finely chopped
• 1 jalapeno, seeded and chopped
• 3 garlic cloves, minced
• 1 tsp (2 g) paprika
• Juice of 1 lime
• Salt and pepper to taste

Method:

Place a lightly oiled grill pan over medium heat. Add corn and cook, turning occasionally, until the corn is lightly charred on all sides, about 10 minutes.

Shave kernels off the cobs into a mixing bowl. Add mayonnaise, sour cream, lime juice, garlic, paprika, cilantro, jalapeno, scallions and cotija cheese. Mix until combined and season to taste with salt and pepper.