Wednesday, June 18, 2014

Grilled Mexican Corn Salad

Ingredients:
3 limes
8 large ears fresh yellow corn, husks removed
3 tablespoons mayonnaise
Salt and pepper to taste
2/3 cup crumbled feta cheese
1/3 cup chopped chives or cilantro

Directions:
Cut limes in half and squeeze juice to equal about ¼ cup. Set aside.
Preheat grill to 400 – 450 degrees. Brush corn with mayonnaise. Sprinkle with desired amount of salt and pepper. Grill corn, covered with grill lid, 10-12 minutes or until done, turning occasionally. Kernels may char and pop.
Cut kernels from the cobs into a large bowl. Stir in cheese, chives (or cilantro) and lime juice.

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