Smoky Mexican Grilled Street Corn Salad

Ingredients

• 4 ears corn, husks removed
• 1 cup cherry tomatoes, halved
• 1 cup cotija cheese, crumbled
• 1 cup cilantro, chopped
• 1 medium red onion, diced
• 1 tsp smoked paprika
• 1 tsp chili powder

• 3 tbsp olive oil
• 2 tbsp lime juice, freshly squeezed
• 1 tbsp honey
• 1 clove garlic, minced
• 1 tsp salt
• 1 tsp black pepper, freshly ground

Method

1. 01
   Preheat your grill to medium-high heat.
2. 02
   Brush the corn with a little olive oil and place on the grill.
3. 03
   Grill the corn for about 10-12 minutes, turning occasionally, until charred and cooked through.
4. 04
   Remove the corn from the grill and let it cool slightly. Once cool enough to handle, cut the kernels off the cob and place them in a large bowl.
5. 05
   Add the cherry tomatoes, cotija cheese, cilantro, red onion, smoked paprika, and chili powder to the bowl with the corn.
6. 06
   In a separate small bowl, whisk together the olive oil, lime juice, honey, garlic, salt, and black pepper to make the dressing.
7. 07
   Pour the dressing over the corn mixture and toss everything together until well combined.
8. 08
   Taste and adjust seasoning if necessary. Serve immediately or refrigerate for up to one hour to let the flavors meld.