Grilled Mexican Street Corn Salad

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DON'T SWEAT THE RECIPE

A tantalizing combination of sweet, savory, smoky, and spicy flavors. Easy to make and even easier to devour!

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Grill the corn and jalapenos for 15-20 minutes, turning frequently, until lightly charred.

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Carefully cut the corn off the cobs into a large bowl. Chop and seed the grilled jalapenos and toss in the bowl with the corn. Add the cilantro and green onions.

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In a bowl mix the dressing ingredients. Pour over the corn mixture and toss to combine. Add the Cotija cheese and gently toss to incorporate.

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Serve warm, room temperature or cold.

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Great side dish at your next cookout or barbeque.

DON'T SWEAT THE RECIPE

Click the link below for the full recipe.