Fresh & Zesty Mexican Street Corn Salad

Preheat oven to 400°F (200°C). You can also grill the corn for a smoky flavour. If grilling, preheat grill to medium-high heat.

Place husked corn on a baking sheet and bake for 20 minutes, or until cooked through and slightly charred. If grilling, grill corn for approximately 10-12 minutes, turning occasionally, until kernels are lightly charred.

While the corn is cooking, prepare the dressing by combining mayonnaise, lime juice, lime zest, chili powder, salt, and pepper in a small bowl. Whisk until smooth.

Once the corn is cool enough to handle, carefully cut the kernels off the cob.

In a large bowl, combine the corn kernels, red onion, jalapeño (if using), and cilantro.

Pour the dressing over the corn mixture and toss gently to coat.

Sprinkle with crumbled Cotija cheese.

Serve immediately or chill for later. Best served fresh.