Mexican Grilled Street Corn (ELOTES) Salad
"We shucked the corn for this salad version for easier serving when we have large parties. But you can certainly serve it the corn-on-the-cob. Just make the cheese mixture ahead of time. Then grill your corn and top it with the cheese mixture and extra cojita and cilantro! If you’re making this salad version, best flavor is if you cook it on a hot cast iron pan because you can get the char which gives great flavor.For a stylish grilled corn on the cob (and for easier handling) just pull back the husks, but don't pull them all the way off...."
INGREDIENTS
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1/3 cup sour cream ( or Mexican crema)
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1/4 cup mayonnaise
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1/2 cup finely crumbled cotija cheese ( or feta cheese, plus more for serving)
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1/2 teaspoon smoked paprika
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1/2 teaspoon chili powder (, plus more for serving)
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1 teaspoon garlic powder
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1/4 cup finely chopped cilantro leaves (, and extra for garnish (optional))
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1/4 teaspoon kosher salt (, or to taste)
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4 ears of corn (, husked *see headnote)
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2 Tablespoons olive oil
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Kosher salt (, to taste)
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fresh cracked black pepper (,to taste)
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2 stalks green onions (, sliced thin)
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1 lime (, cut into wedges)
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