Mexican Street Corn Salad

Step 1

In a large skillet, over medium heat, add the olive oil and toast the corn-- cooking the corn for 10-12 minutes, stirring occasionally. Remove the skillet from heat and set aside.

Step 2

In a separate, large bowl stir the mayo, cotija cheese, jalapeno, cilantro, cayenne, and minced garlic together, until evenly combined.

Step 3

Slice the lime in half and squeeze the juices from each half into the bowl. Stir until the juice is completely incorporated.

Step 4

Stir in the corn until completely incorporated, evenly, into the salad mixture.

Step 5

Refrigerate the salad until chilled.

Step 6

When ready to serve, spoon the mixture into bowls and sprinkle with a pinch of sea salt, smoked paprika, and chili powder.