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!