Mexican Street Corn Salad
5 ears corn, shucked
1 tablespoon preferred vegetable oil
⅓ cup mayonnaise
2 tablespoons lime juice
½ teaspoon fine sea salt
4 lightly-packed cups torn butter lettuce
4 green onions, thinly sliced
½ cup chopped cilantro
½ cup crumbled cotija or feta cheese
½ cup SantéⓇ Chipotle Almonds, roughly chopped
1 jalapeño, thinly sliced
Chili powder, to taste
Prepare a hot grill fire or heat a grill pan over medium-high. Brush corn with oil and grill, turning frequently, until charred on all sides. Cut corn off cobs.
In a small bowl whisk together mayonnaise, lime juice, and salt.
In a large serving bowl toss together lettuce, corn, green onion, cilantro, cotija or feta, almonds, and jalapeño. Add dressing and toss to coat.
Before serving, sprinkle with chili powder.