Mexican Corn-off-the-Cob Salad

Ingredients

• 4 earss corn , with husks
• ½ lime , juiced, or more to taste
• 0.5 teaspoons chili powder
• 5 ounces crumbled cotija cheese
• 0.25 cups packed chopped fresh cilantro
• 4 tablespoons mayonnaise
• 1 pinch ground black pepper to taste
• 1 pinch salt to taste

Instructions

1. 1

   Preheat an outdoor grill for medium-high heat and lightly oil the grate.

2. 2

   Grill corn in the husks on the preheated grill, turning occasionally, to desired tenderness, about 15 minutes; some charring is fine. Remove from the grill. Remove and discard husks and silk when cool enough to handle. Cut kernels off into a medium bowl.

3. 3

   Add lime juice and chili powder, then mix in cotija cheese, cilantro, mayonnaise, and pepper until thoroughly combined. Taste and add salt if necessary.