Mexican Corn Salad (Print Version)

# Ingredients:

→ For the Corn

01 - 4 fresh ears of corn, cleaned of husks and silk
02 - 2 tablespoons of chilled butter

→ For the Dressing

03 - A third of a cup of mayonnaise
04 - A full teaspoon of chili powder
05 - Half a teaspoon of smoked paprika
06 - Squeeze one lime for juice, about 1/4 cup
07 - Sea salt, as much as you like

→ For the Slaw

08 - Half a pound of thin-sliced red cabbage
09 - Half a pound of thin-sliced green cabbage
10 - A finely sliced red bell pepper with seeds removed
11 - Half a cup of fresh cilantro, chopped small
12 - 1 jalapeño, finely chopped after removing seeds
13 - 4 green onions, finely diced

→ For Garnish

14 - 2 ounces of crumbled cotija cheese
15 - More chopped fresh cilantro
16 - Some extra finely diced green onions

# Instructions:

01 - Fire up the grill to medium-high and get your grill pan warm at the same time.
02 - Spread the cold butter over each cob of corn, making sure to cover them well while the kernels are raw. Put them aside while setting up the rest.
03 - Add mayo, chili powder, smoked paprika, and lime juice into a medium-sized bowl. Whisk everything together until it’s nice and smooth. Sprinkle in your preferred amount of sea salt.
04 - Grab a big mixing bowl and toss in both cabbages, the red pepper, cilantro, jalapeño, and green onions. Pour most of your dressing over the mix (keep a little for the corn) and stir until it’s all thoroughly coated.
05 - Place the buttered corn on the heated grill. Let it cook for 8 to 10 minutes, turning them occasionally for even grilling. Once they’re charred and cooked through, take them off the grill and let them cool slightly.
06 - After the corn has cooled a bit, carefully slice the kernels off each cob with a sharp knife.
07 - Set the prepared slaw as the base on a serving dish. Scatter the grilled corn kernels on top. Drizzle the leftover dressing across the salad, and finish up by sprinkling on the cotija cheese. Add extra cilantro and green onions if that’s your thing.

# Notes:

01 - This zesty salad brings together crisp veggies, grilled corn with a bit of smokiness, and a creamy dressing inspired by beloved Mexican street food.
02 - It’s perfect for summer parties, holiday weekends, or any picnic or barbecue with friends and family.
03 - Transform it into a main dish by adding your choice of Grilled Shrimp, Chicken Kabobs with Garlic and Rosemary, or a side of flavorful Carne Asada.

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