Roasted Mexican Street Corn Salad

• 6 ears of sweet corn, silks and husks removed
• Nonstick cooking spray
• 4 ounces diced green chiles
• 2 small garlic cloves, minced
• 1/2 small red onion, finely chopped (about 1/2 cup)
• 3/4 cup crumbled cotija or feta cheese, divided
• 1/4 cup coarsely chopped fresh cilantro
• 3 tablespoons fresh lime juice
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1/2 teaspoon chili powder
• 1/8 teaspoon cayenne pepper (or 1/4 teaspoon if you'd like it more spicy)
• 1/4 teaspoon kosher salt

1. Preheat oven to 375u0b0. Cut corn kernels from cobs. Spray rimmed baking pan with nonstick spray. Spread corn in single layer on prepared pan. Roast 30 to 40 minutes or until golden brown, stirring twice.
2. Meanwhile, in large bowl, stir together chiles, garlic, onion, 1/2 cup cheese, cilantro, lime juice, mayonnaise, sour cream, chili powder, cayenne and salt.
3. Let corn cool slightly, then toss with mayonnaise mixture until well combined. Serve sprinkled with remaining 1/4 cup cheese.

sweet corn, nonstick cooking spray, green chiles, garlic, red onion, crumbled cotija, fresh cilantro, lime juice, mayonnaise, sour cream, chili powder, cayenne pepper, kosher salt

Taken from food52.com/recipes/24241-roasted-mexican-street-corn-salad (may not work)