Mexican Street Corn Salad

Oil - 2 tbsp.

Corn - 3 cup

Salt

Cotija cheese - 1/8 cup, crumbled

Onion - 1/2 cup

Galic - 2, minced

Jalapeno - 1, chopped

Cilantro - 2 tbsp.

Mayo - 2 tbsp.

Lime juice - 1 tbsp.

Chilli powder - to taste

Heat Oil in a large nonstick skillet over high heat until shimmering. Add Corn, season with required Salt and toss until Corn is cooked through. Transfer to a large bowl and stir in Cotija Cheese, Onion, cilantro, Garlic, Jalapeño, Cilantro, Mayo, Lime juice and Chile powder. Toss to combine and serve immediately.