Mexican Corn-off-the-Cob Saladeasy prep time 15 mins | cook time 30 mins | SERVINGS
4 ears La Fe Corn
1⁄2 lime, juiced, or more to taste
1⁄2 teaspoon chili powder
5 ounces crumbled cotija cheese
1⁄4 cup packed chopped fresh cilantro
4 tablespoons mayonnaise
1 pinch ground black pepper to taste
1 pinch salt to taste
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Grill corn 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.
Add lime juice and chili powder, then mix in cotija cheese, cilantro, mayonnaise, and pepper until thor- oughly combined. Taste and add salt if necessary.