Lightly oil the 5 ears corn on the cob and lightly char them. You can do this on a baking sheet under the broiler, on an outdoor grill, or use tongs to char them over an open flame on a gas stove. You aren't looking to 'cook' the corn, just char and tenderize it. Put them aside to cool briefly and then slice the kernels off the cobs with a sharp knife. Add them to a bowl and set aside.
Mix the 1/2 cup Mexican Crema, or sour cream, and 2 Tbsp mayonnaise with 2 tablespoons of lime juice.
Stir in the 1/2 tsp chipotle chile powder and taste to adjust the seasonings. Add 1 pinch sea salt if desired.
Toss the corn with the dressing, you may not want to use all of it, depending on how you like your salad. Toss until the dressing is well distributed. Toss again with the 4 oz cotija cheese and handful of fresh cilantro. Note: reserve a bit of cheese and cilantro for garnishing the salad when serving.
Line the bottom of a wide shallow salad bowl with greens and top with the corn salad. Garnish with more of the cheese, cilantro, and a sprinkle of chile powder. Serve with wedges of lime.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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