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Ingredients1 h 35 m servings 258
Original recipe yields 6 servings
- Soak corn in cold water for at least 1 hour.
- Mix mayonnaise, lime juice, hot sauce, chile powder, and paprika together in a bowl. Refrigerate chile-lime mayonnaise.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Drain corn and grill away from the heat source, 15 to 20 minutes. Let cool until easily handled. Shuck corn and return to the grill; cook over the heat source until lightly charred, 3 to 5 minutes. Remove and let cool.
- Cut kernels off the cob. Combine corn kernels, Cotija cheese, cilantro, and scallions in a large bowl. Fold in chile-lime mayonnaise.
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Per Serving: 258 calories; 19 20.3 5.8 19 266 Full nutrition
ReviewsRead all reviews 3
I made this for my book club friends and did double the chili powder and paprika. The first time I made it I used regular paprika, but then I made the second batch using it, and I'd highly reco...