Mexican Corn Salad

• 1/4 cup mayonnaise (or more to taste)
• juice of 2 limes
• 1 teaspoon mild chili powder
• 1/2 teaspoon ground cumin
• 8 ears fresh corn, shucked and silks removed
• 1 cup crumbled cotija cheese
• salt to taste

1. In a small bowl, mix together the mayonnaise, juice of one lime, the chili powder and the ground cumin. Blend well and set aside.
2. Cook the corn on the cob. You can bring a large pot of water to the boil, drop in the cobs and bring the water back to the boil. Remove the pot from the heat, cover it and let the cobs cook for five minutes. If you've got the grill going, you can then place the cobs on the grill to get a nice char on the kernels, but it's fine if you don't grill.
3. When cool enough to handle, cut the kernels from the cobs using a sharp knife. Place the corn in a large bowl and squeeze over the juice of one lime.
4. Toss the kernels around to absorb the lime juice. Add the cotija cheese and toss to combine. Stir in the mayonnaise dressing to coat all the corn kernels.
5. Add salt to taste and mix well. This salad will keep covered in the fridge for 24 hours.

mayonnaise, chili powder, ground cumin, corn, cotija cheese, salt

Taken from food52.com/recipes/18237-mexican-corn-salad (may not work)