Fresh white corn kernels are tossed in a tangy sauce for one incredible south-of-the-border salad. Topped with fresh cilantro and green onions, crumbled queso fresco cheese, and a sprinkle of smoked salt, this corn salad will quickly become a summer favorite.
Turn on the gas stove to medium low heat, please raw corn and cook for 3-4 minutes on all sides until corn begins to char. Or grill on the grill.
Once all sides have been slightly charred, remove from stove or grill.
Remove corn off the cob by standing the corn firmly up on a cutting board and with a sharp knife carefully remove all the kernels.
In a mixing bowl add in chopped cilantro, onions, cotija cheese, salt and lime juice. Mix well and adjust seasoning to your liking.
Transfer salad to a serving bowl and top with a few sprigs of cilantro. Refrigerate until ready to serve.
Salad can be made ahead of time. Toss in the lime juice and salt before serving.