If you're looking to add a summer salad to your rotation, give this one a try. The flavors are limey and smoky while feeling like a bright summer dish. This has been a hit at all get together I made this for. For a bigger crowd, you can easily double the recipe.
Recipe from Love and Lemons
4 ears fresh corn, husked
Extra-virgin olive oil, for brushing
1.5 tablespoons mayonnaise
1 garlic clove, minced
Zest and juice of 1 lime
1/3 cup chopped scallions
1/4 cup crumbled Cotija, or feta cheese
1/4 cup finely chopped fresh cilantro
1/4 teaspoon smoked paprika, or chili powder
1 jalapeño pepper, diced (remove seeds for less heat)
1/4 teaspoon sea salt
Heat your grill to medium. Brush the corn with olive oil and sear on each side for about 2 minutes, until cooked and lightly charred. This can also be done on a grill pan indoors. If you do not have a grill or grill pan, Cook the ears of corn in a pot of boiling water for about 4 minutes, until the starchiness is removed. Set the corn aside. Once it's cool enough to handle, slice the corn off the cob.
In your serving bowl, mix together the mayo, garlic, and lime zest and juice. Add the corn kernels and scallions and mix. Add the cheese, cilantro, paprika (or chili), jalapeño, and salt. Toss the corn salad and season to taste. Serve and enjoy.
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