Mexican Toasted Corn Salad


6 ears, of corn, shucked and cut from cob
1 jalapeño, finely minced (seeded, if prefer milder)
1/2 poblano, finely minced, (seeded)
2 tsp cilantro minced
1/4 cup crumbled cotija cheese (or feta)
1/4 cup prepared mayonnaise (or sour cream)
1 tsp ancho chili powder
1/8 tsp cayenne


Heat pan with a drizzle of oil, add corn and toast until lightly browned/charred, remove from heat.

Mix in peppers, cilantro and cheese while hot

Separately mix together mayo, spices and lime juice, pour over corn, stir to combine.

Taste, and season with salt and pepper.

Top with extra cheese and cilantro and a wedge of lime, serve.