Creamy, tangy, and a chunk spicy, it is certainly considered one of my favorite methods to show candy corn in summer. If you have been studying the weblog for a while, you already know that fresh corn is certainly considered one of my all-time favorites. Crispy, juicy, and sweet, it’s unparalleled. Of course, I will always like it, but this Mexican lamb lettuce takes it to a whole new level.
° 4 ears fresh corn, peel
° Extra virgin olive oil for greasing
° 1½ tablespoons mayonnaise
° 1 clove minced garlic
° Peel and juice of 1 lemon
° cup chopped green onion
° 1/3 C crumbled cheese cotija
° ½ cup chopped coriander finely
° ½ teaspoon smoked paprika or chili powder
° 1 warm pepper, diced*
° Half a teaspoon sea salt
Heat the grill over medium to excessive heat. Brush corn with olive oil also roast on every side for 2 min We removed the broth from the grill. Mix mayonnaise, garlic, lemon zest, and juice in a bowl. Cut the corn kernels into slices and add them to the bowl with the green onions. Stirring well, then adding cheese, cilantro, smoked pepper, jalapeno & salt. Season and eat immediately or refrigerate until tender.