Ingredients
- 8 ears of corn (or 6 cups frozen corn)
- ½ cup mayo
- ¼ cup lime juice (about 2 limes)
- 4 ounces queso fresco, crumbled
- ¾ cup cilantro, chopped
- 2 jalapeños, seeded and diced
- ½ tablespoon chili powder, or to taste
- Salt, to taste
Directions
- Grill the corn, turning occasionally, until lightly charred. If using frozen corn, use a hot, dry pan
- Let the corn cool while prepping the other ingredients
- Once cool, mix in all other ingredients, and season with salt to taste
- Serve chilled