Mexican Street Corn Salad

Directions

1. 1
   Preheat grill to high heat (400° to 450°).
2. 2
   Grill corn and jalapeños over direct heat, turning occasionally, until charred, 10 to 12 minutes.
3. 3
   Remove from grill.
4. 4
   Cut corn off cobs. Peel jalapeños, cut in half lengthwise, and remove seeds and membrane. Chop jalapeños.
5. 5
   In a large bowl, combine corn, jalapeño, bell pepper, green onion, cilantro, and cheese; toss well.
6. 6
   In a small bowl, whisk together mayonnaise, lime juice, salt, paprika, and black pepper; add to corn mixture, tossing well.
7. 7
   Garnish with grilled lime wedges, cilantro, and cheese, if desired.