Mexican Corn Salad

Ingredients

• 6 ears corn
• Kosher salt
• 1/2 c. mayonnaise
• 1/4 c. cotija cheese or feta, plus more for garnish
• Juice of 2 limes
• 2 tbsp. chopped fresh cilantro, plus more for garnish
• 1 tbsp. chili powder, plus more for garnish

Directions

1. Using a sharp knife, carefully cut corn kernels off cob. Add about 1/2″ water to a medium saucepan and salt well. Bring to a simmer. Add corn, cover, and cook until corn is tender, 3 to 4 minutes. Drain and pat dry.
2. In a serving bowl, toss corn with mayonnaise, cotija, lime juice, cilantro, and chili powder. Season generously with salt.
3. Top with more cotija, cilantro, and a sprinkle of chili powder before serving.