Ingredients

The following ingredients have 6 Servings
  • 5 medium ears corn, husks and silks removed
  • 2 fluid ounces queso fresco, crumbled
  • 1/2 cup scallions, thinly sliced
  • 1/2 cup cilantro, roughly chopped
  • 2 medium cloves garlic, minced
  • 1 small jalapeno, seeds removed, minced
  • 1 teaspoon chili powder
  • 1 medium lime, juiced
  • 3 tablespoons mayonnaise
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt

Instruction

  • Preheat oven to broiler setting. Coat corn in olive oil and place on a cookie sheet. Broil for 5 minutes or until kernels are tender and lightly charred. Cool before handling.
  • Combine mayonnaise, garlic, salt and chili powder in a medium bowl. Add scallions and jalapeno.
  • Slice corn kernels off of cobs. Transfer to salad bowl. Add cilantro, queso fresco and lime juice. Toss to combine. Garnish with wedges of lime.