Mexican Street Corn Salad with Jersey Corn and Lime

Preheat your grill to medium-high heat.

Brush the Jersey corn cobs with melted Jersey butter. Season lightly with salt and pepper.

Grill the corn, turning occasionally, until the kernels are tender and slightly charred, about 10-15 minutes.

Let the corn cool slightly. Cut the kernels off the cobs with a sharp knife.

In a large mixing bowl, combine the grilled corn kernels, crumbled cotija cheese, fresh lime juice, and chili powder.

Add chopped cilantro. Toss well to combine.

Taste and adjust seasoning with salt and pepper as needed.

Serve immediately or chill for later.