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Grilled corn salad with a crunchy topping
A classic grilled corn salad with a cheesy, spicy Cheetos twist.
YIELDS
4
Ingredients
- 1 cup corn (about 2 cobs)
- 2 tablespoons cilantro, chopped
- 1/3 cup tomato, diced
- 1 tablespoon sour cream
- 1/3 teaspoon smoked paprika
- 2 tablespoons mayonnaise
- 1/2 teaspoon lime juice
- Pinch of salt
- 1 cup Flaming Hot Cheetos, for garnish
Directions
- Preheat the grill to medium-high heat.
- Peel the husks off the corn and discard.
- Place corn on the cob on the grill and char, rotating often until kernels are plump and cooked.
- Remove the corn and allow to cool.
- Hold the corn by the top and cut the kernels from the corn with a sharp knife, placing the corn in a bowl and discarding the core.
- Add chopped cilantro, sour cream, paprika, mayonnaise, lime juice, and salt. Stir to combine.
- Serve right away or cover and place in the refrigerator for one hour before use.
- Top with Cheetos before serving. Enjoy!
