Friend of Julie: Mexican Corn Salad

I was at a BQ party last night and had this incredible Mexican Corn Salad. They shared the recipe with me this morning and I'm adding to the recipes here because it's incredible. Remember that cheese is treated as a condiment and you must eat an equal amount of meat and veggies.

Mexican Corn Salad

Ingredients

• 4 ears of corn, husked
• 5 tablespoons mayonnaise 
• 4 tablespoons fresh lime juice
• 1/8 teaspoon paprika
• Pinch of cayenne pepper (optional)
• 1/4 cup shredded Romano cheese
• 1/4 cup shredded Parmesan cheese
• 2 tablespoons chopped fresh cilantro plus more for serving
• Kosher salt, freshly ground pepper

Preparation

1. Prepare grill for medium heat. 
2. Grill corn, turning occasionally, until tender and charred, 8–10 minutes; let cool slightly. Instead of grilling the corn, you can toast the kernels in a dry large skillet over medium-high heat
3. Cut kernels from cobs and transfer to a medium bowl.
4. Whisk mayonnaise, lime juice, paprika, cayenne, if using, cheese, and 2 tablespoons cilantro in a large bowl; season with salt and pepper. 
5. Add corn and toss to combine. 
6. Top with remaining cilantro.

Notes

• The dressing may be made 2 days ahead. 
• Cover and chill. 
• Corn can be grilled and cut from cobs 1 hour ahead. 
• Store airtight at room temperature.

This recipe was modified by my friend, but the recipe and photo originated from Bon Appétit