Deconstructed Mexican Style Corn

1. 1

   For the chipotle salt: Combine the chipotle powder and salt and store in an airtight container.

2. 2

   For the corn: Heat a grill or grill pan over high heat until hot, and then add the corn and char on all sides, turning occasionally, until blackened in parts, 12 to 15 minutes.

3. 3

   When cool enough to handle, cut the kernels off the cobs.

4. 4

   Heat the oil in a saucepan over medium heat and saute the onions until translucent, about 5 minutes.

5. 5

   Add the charred corn kernels and cook until warmed.

6. 6

   Stir in 1/2 cup of the cheese, the mayonnaise, cilantro and lime zest.

7. 7

   Season with 1/4 to 1/2 teaspoon of the chipotle salt.

8. 8

   Sprinkle with the remaining 1/4 cup cotija cheese and more chipotle salt.

* Per serving · 4 servings · Values may vary.