Mexican Street Corn Salad

INGREDIENTS

• 4 ears fresh corn, cooked

• 1½ tablespoons mayo, or vegan mayo

• 1 garlic clove, minced

• Zest and juice of 1 lime

• ⅓ cup chopped scallions

• ¼ cup crumbled Cotija, or feta cheese

• ¼ cup finely chopped fresh cilantro

• ¼ teaspoon smoked paprika, or chili powder

• ¼ teaspoon sea salt

DIRECTIONS

In a large bowl, combine the mayo, garlic, and lime zest and juice. Slice the kernels off the corn and add to the bowl along with the scallions. Stir to coat, then add the cheese, cilantro, smoked paprika, jalapeño, and salt. Season to taste and serve immediately or chill until ready to serve.