A zesty addition to any meal. It’s always fun to eat corn right off the cob, but that can get messy really fast! And some of our kiddos who can’t eat off the cob for one reason or another. This salad is a great alternative and brings some fun flavors to the table.

Prep time: 5 minutes
Cook time: 6 minutes
Serves: 4

Ingredients:

  • 4 ears fresh corn, husked
  • Extra-virgin olive oil
  • 1½ Tb. mayonnaise
  • 1 garlic clove, minced
  • Zest and juice of 1 lime
  • ⅓ cup scallions, chopped
  • ¼ cup crumbled cotija, or feta cheese*
  • ¼ cup finely chopped cilantro
  • ¼ tsp. smoked paprika or chili powder
  • 1 jalapeño
  • ¼ tsp. sea salt

Directions:

  • 1

    Preheat the grill to medium-high heat. Brush corn ears with olive oil and grill for 2 minutes per side, or until it begins to char. Remove from the grill and let cool.

  • 2

    Dice the jalapeño. You can also roast the jalapeño with the corn if you’d like.

  • 3

    In a large bowl combine mayonnaise, garlic, lime zest and juice.

  • 4

    Slice the kernels off the corn and add them to the bowl with the chopped scallions

  • 5

    Stir to coat , then add cheese of choice (cotija or feta), cilantro, smoked paprika, jalapeño and salt.

  • 6

    Serve immediately or chill until ready to serve.

*Remove the cheese from this recipe to make it vegan friendly!

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