Grilled Corn Salad

Ingredients

• 6 Whole ears corn, husked
• 1 Cup crema Mexicana
• 1 Teaspoon ancho or guajillo chile powder
• 2 Clove roasted garlic, smashed
• 1 Cup chopped cilantro
• 1 Whole lime, juiced
• 1 Whole lime, zested
• salt
• 1/2 Cup Cotija cheese

The Build

• Preheat grill to 450°F, lid closed for 15 minutes.
• Brush the grill grate with oil and grill corn, turning occasionally. After about 10 minutes, corn should be cooked through and slightly charred on the outside.
• Remove corn from the grill and cut kernels off the cob by standing corn cobs vertically and slicing them downwards.
• In a bowl, mix the grilled corn kernels with the remaining ingredients. To serve, top corn with chopped cilantro and sprinkle with cotija cheese. Enjoy!