MEXICAN STREET CORN SALAD

I love Mexican corn, but it can be a messy thing to eat. Here the traditional Mexican corn is deconstructed into a salad which is so much easier to eat and almost as enjoyable as getting a face full of the yummy toppings. This salad is good eaten warm as soon as its cooked and equally tasty as leftovers or served cold the next day. Just bring to room temperature before serving if refrigerating.

3-4 ears fresh corn, zippered or 16 oz bag frozen corn

2 Tbsp canola oil

3 Tbsp mayo

2 Tbsp fresh lime juice

1 Tbsp jalapeno pepper, seeded and finely chopped

1/3 cup fresh cilantro, chopped (reserve some to sprinkle on top for serving)

2 Tbsp red onion, finely chipped

2 cloves garlic, minced

1/2 tsp chili powder

kosher salt and fresh ground pepper, to taste

4 oz. Cojita or feta cheese, crumbled

Heat oil in a skillet over medium heat. Add corn niblets and cook until corn starts to char stirring occasionally, approximately 10 minutes.

While corn is cooking, mix together the rest of the ingredients except cheese and cilantro in a large bowl.

When corn is done, pour into bowl and toss with dressing. Sprinkle with cheese and reserved cilantro before serving.