Mexican Street Corn Salad

Step 1

Wrap the corn in aluminum foil and place on a 400 degree grill or in a 400 degree oven for 15 minutes. Unwrap and set aside to cool.

Step 2

Meanwhile, in a small bowl whisk together mayonnaise, Mexican crema, 1/4 cup of Cotija cheese, chili powder, and salt.

Step 3

Cut corn kernels from cob and stir into mayonnaise mixture.

Step 4

Sprinkle with remaining Cotija cheese and cilantro. Dot with hot sauce.