Mexican-style shredded corn

Ingredients:

Chipotle salt and pepper

• 5 tablespoons ground chipotle pepper (smoked jalapeno)
• 3 tablespoons coarse salt

Corn

• 6 ears of corn
• Half a red onion, chopped
• 1 tbsp. vegetable oil
• 3/4 cup crumbled cotija cheese
• 3/4 cup mayonnaise
• 2 tbsp coarsely chopped cilantro
• Zest of 2 limes

Preparation:

1. Chipotle salt and pepper: Mix ground chipotle pepper with salt and store in a tightly sealed container.
2. Corn: Preheat a grill or grill pan over high heat. Add the corn cobs and grill on all sides, turning occasionally, for 12 to 15 minutes, until lightly charred. When the corn has cooled slightly, cut the kernels from the cobs. Heat the oil in a saucepan over medium heat and sauté the onion for 5 minutes, until translucent. Add the corn kernels and warm through. Stir in 1/2 cup of cheese, mayonnaise, cilantro, and lime zest. Sprinkle with 1/4 to 1/2 teaspoon of chipotle salt and the remaining 1/4 cup of Cotija cheese. Add more salt, if desired.
   
   

   Note

   
   The dish will turn out great if you squeeze a little lime juice over the corn.