Mexican street corn salad

• mayonnaise↗4 tbsp tbsp
• corn cobs6
• limes↗2

  zested and juiced

• smoked paprika↗1 tsp tsp
• fresh jalapeños↗2

  stems removed, sliced

• red onion↗1 small

  diced

• corianderlarge handful of

  large handful of, chopped

• cotija, queso fresco or feta cheese↗60g g

Step-by-step instructions

1. 1

   Preheat an outdoor barbeque or the grill. Spread the mayonnaise over the ears of corn and season with salt and pepper. Grill until the corn is yellow and has blackened in spots, about 5-8 mins. Remove and leave to cool slightly. Slice the corn from the cobs and transfer to a bowl.

2. 2

   Add the remaining ingredients and 1 tsp salt, and mix well. Taste and add additional salt or more lime, if needed.