Deconstructed Mexican Street Corn

One of my favorite side dishes after moving to Texas is the deconstructed mexican street corn that's served at some restaurants. I love that I'm not biting corn kernels off the cob the flavor explosion in my mouth. Needless to say, I found this wonderful recipe online and it's our favorite!

Deconstructed Mexican Corn

(Source: Chris Santos) 

Chipotle Salt: 

5 tablespoons chipotle powder

3 tablespoons kosher salt

Corn:

6 ears corn

1/2 red onion, minced

1 tablespoon vegetable oil

3/4 cup crumbled cotija cheese

3/4 cup mayonnaise

2 tablespoons roughly chopped fresh cilantro

Zest of 2 limes

For the chipotle salt: Combine the chipotle powder and salt and store in an airtight container.

For the corn: Heat a grill or grill pan over high heat until hot, and then add the corn and char on all sides, turning occasionally, until blackened in parts, 12 to 15 minutes. When cool enough to handle, cut the kernels off the cobs. Heat the oil in a saucepan over medium heat and saute the onions until translucent, about 5 minutes. Add the charred corn kernels and cook until warmed. Stir in 1/2 cup of the cheese, the mayonnaise, cilantro and lime zest. Season with 1/4 to 1/2 teaspoon of the chipotle salt. Sprinkle with the remaining 1/4 cup cotija cheese and more chipotle salt.