8 ears corn, husked
1 fresh poblano pepper OR
2 fresh jalapeños, diced
1 small red onion, diced
1 sweet red pepper, diced
1/2 cup Cotija cheese, crumbled
Juice of one lime, about 1/4 cup
1/2 cup mayonnaise
1/4 cup chopped fresh cilantro
1 tsp. Tajin
Coarse salt, freshly ground black pepper, to taste
Optional additions: drained and rinsed black beans and/or diced avocado. Note that if you add avocado it will discolor as it sits.
Preheat BBQ grill to medium heat. Brush corn and poblano pepper (if using) with a light layer of vegetable or olive oil. Place corn and poblano pepper directly on grill, turning every few minutes until kernels are tender when pierced with a knife, and skin of pepper is completely charred, about 10 minutes. Place pepper in a bowl and cover with plastic wrap and leave for 15 minutes until cool.
Alternately, if you don’t want to grill the corn, cut the kernels from the uncooked husks, and saute corn kernels and diced pepper in butter until softened. OR, cook a few extra cobs for dinner and once cooled, cut the kernels from the cooled cobs and use those.
Cut kernels from cooled corn cobs.
Peel skin and seeds from pepper, dice.
Combine corn, poblano or jalapeno, red onion, red pepper and cheese in a medium mixing bowl.
In a separate smaller bowl, whisk together mayonnaise and lime juice; stir in cilantro.
Pour over vegetables, stirring well. Season with salt and pepper.
Cover and refrigerate until ready to serve.
Spoon into individual cups, garnish with a lime wedge, cilantro leaf and sprinkle of Tajin.