Great Corn Salad

The Summer of '18 might be remembered for a great corn salad that Steph whipped up.  Here's how to make it.

Ingredients

8 ears grilled sweet corn cooled to a comfortable temperature *See Notes

1/4 of a sweet onion peeled and finely diced

1/2 of a sweet red bell pepper diced thin

1/2 cup crumbled Cotija (questo fresco or mexican crumbling cheese)  

1/2 cup mayonnaise

1/3 cup fresh cilantro leaves or parsley, coarsely chopped the juice of 1 lime plus extra wedges for serving

1/2 teaspoon to 1 tablespoon ground chipotle pepper or chili powder to taste. 

1/2 teaspoon ground cumin

salt and pepper to taste

Instructions

1.  Shuck the corn and soak it in water for about an hour.  Then grill it directly on the BBQ until the some of the kernels on each ear or golden brown - even a few burnt kernels are ok.

2.  Stand a cooled, grilled corn cob on a cutting board, flat end down. Holding the cob steady with your hand, use a sharp knife to cut the kernels away from the cob. Once you've cut away all of the kernels, use the dull, back side of the knife to scrape out any remaining juices or pulp from the corn cob. Discard the cobs.

3.  Stir together the corn, pulp, onion, pepper, cheese, mayonnaise, cilantro (or parsley), lime juice, 1/2 teaspoon of the ground chipotle or chili powder, cumin, salt and pepper until everythig is evenly distributed. Taste and adjust with more ground chipotle or chili powder, and salt or pepper until it tastes just right. You can serve immediately or refrigerate for an hour to let the flavours meld. This is best eaten the day it is made, but will hold up reasonably for leftovers the next day.