4 -5small radishes cut into thin slices and then cut in half
1small ripe avocadosliced
¼cupcrumbled cotija cheese
Dressing
½cupmayonnaise
2tablespoonsfresh lime juice
1tablespoonchipotle sauce
½teaspoonsmoked paprika
½teaspoonchili powder
Instructions
Preheat a grill or grill pan.
Melt the butter and brush butter onto each ear of corn.
Season corn with salt and pepper.
Place on the grill and cook for 10 - 15 minutes, or until the corn is charred.
Remove from the grill and let the corn cool.
Meanwhile, prepare the dressing.
To make the dressing, add the mayonnaise, lime juice, chipotle sauce, paprika, and chili powder to a small mixing bowl. Mix well until combined. Set aside.
Remove the kernels from the ears of corn and place them in a large bowl.
Add the onion, cilantro, radish, avocado, and cotija cheese to the bowl.
Spoon in some of the dressing and toss to coat. Continue to add dressing to taste.
Notes
Butter: I like to use salted butter. If using unsalted butter, you may need to increase the salt to taste.
Red onion: If red onion is too strong for you, you can substitute diced shallot.
Mayonnaise: Regular mayo works well in this recipe.
Lime juice: I recommend using fresh lime juice, not bottled lime juice.
Chipotle sauce: Chipotle hot sauce can be substituted if you can't find chipotle sauce.
Chili powder: Feel free to adjust the amount of chili powder to taste.