GRILLED MEXICAN STREET CORN SALAD
Steps:
- Preheat the grill to high heat. Shuck the corn and remove any remaining silk strands. Once the grill is hot, grill the corn for about 2 minutes per side, 8 minutes total.
- Allow the corn to cool, then use a serrated knife to cut the corn off the cobs. (I set a small bowl up-side-down in a larger bowl. Then stand the corn on the small bowl, so the cut corn falls into the larger bowl.)
- To a salad bowl, add the diced bell pepper, scallions, and cilantro to the grilled corn. Toss to mix.
- In a smaller bowl whisk the mayonnaise, lime juice and paprika together. Toss the dressing into the salad.
- Finally toss in the cheese, reserving a little to sprinkle on top. Taste, then salt and pepper as needed. Sprinkle cheese over the top and serve.
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