Mexican  Street Corn Salad

Fresh corn is cut off the cob and charred a deep brown along with red onion, then tossed in a creamy dressing, and topped with salty cotija cheese and paprika.

Start by cutting fresh corn off the cob. You'll need about 4 ears of corn. 

Cook over medium heat, stirring occasionally, until the corn is charred. Scoop the corn into a large bowl.

Add the diced red onion to the pan and sauté until browned. Add the onions to the bowl with the corn.

To the bowl with the corn and red onion, add chopped cilantro, mayo, salt, pepper, and fresh lime juice.

Stir to combine all of the ingredients. 

Transfer to a serving dish and top with crumbled cotija cheese and paprika.

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