Hot Honey Elote Corn Salad

Directions

1. Preheat your grill to medium-high heat (about 400°F or 200°C).

2. Place the shucked corn directly on the grill grates. Grill the corn, turning occasionally, until charred and cooked through, about 10-12 minutes. Look for a nice golden brown color and a slightly smoky aroma.

3. Once the corn is grilled, remove it from the grill and let it cool slightly for ten minutes. Stand each ear of corn upright on a cutting board. Carefully slice downward with a sharp knife to remove the kernels from the cobs, then transfer the kernels to a large mixing bowl and allow them to cool to room temperature.

4. To the corn combine the mayonnaise, diced red bell pepper, ½ cup crumbled cotija cheese, ¼ cup chopped cilantro, Lane’s Hot Honey Rub, and lime juice. Mix well until all ingredients are evenly incorporated. Add to a bowl and enjoy.