Mexican Street Corn Salad

INGREDIENTS

• 6 ears corn shucked
• 1/4  cup  mayonnaise
• 1/4  cup  Mexican crema or sour cream
• 1/2  cup  grated Cotija cheese
• 1/2  teaspoon  ancho chili powder
• 1/4  teaspoon  salt
• 1/4  cup  freshly chopped cilantro
• 1 tablespoon Mexican hot sauce

DIRECTIONS

• Wrap the corn in aluminum foil and place on a 400 degree grill or in a 400 degree oven for 15 minutes. Unwrap and set aside to cool.
• Meanwhile, in a small bowl whisk together mayonnaise, Mexican crema, 1/4 cup of Cotija cheese, chili powder, and salt.
• Cut corn kernels from cob and stir into mayonnaise mixture.
• Sprinkle with remaining Cotija cheese and cilantro. Dot with hot sauce.

Optional: add in 1-2 diced red bell peppers, and 1-2 diced avocados