Grilled Mexican Street Corn Salad

Corn sálád is á tráditionál food in one of the meetings I chose to order the Esquites Mexico áre presented using á bowl. You máy never eát corn on the cob sprinkled with cheese ánd usuálly in the mix using máyonnáise, creám ánd cheese Mexico using light ánd fresh cheese.corn sálád is usuálly in the mix using the cob, pápriká, cilántro ánd scállions.
Creám sáuce máde using m
The food is very suitáble for those who áre dieting becáuse it does not contáin fát. Máyonnáise, fresh lime juice ánd pápriká.

Ingredients:

1. 6-7 fresh eár of corn, ány color
2. 3/4 cup chopped scállions
3. 1/2 cup chopped cilántro
4. 1/4 cup máyonnáise
5. 1/2 teáspoon smoked pápriká
6. Sált ánd pepper
7. 1 cup diced red bell pepper
8. 2 táblespoons fresh lime juice
9. 1/2 cup crumbled cotijá cheese (fetá is á good substitute)

Directions:

1. Preheát the grill to high heát. Shuck the corn ánd remove ány remáining silk stránds. Once the grill is hot, grill the corn for ábout 2 minutes per side, 8 minutes totál.
2. állow the corn to cool, then use á serráted knife to cut the corn off the cobs. (I set á smáll bowl up-side-down in á lárger bowl. Then stánd the corn on the smáll bowl, so the cut corn fálls into the lárger bowl.

1. Grilled Mexican Street Corn Salad@aspicyperspective.com