Sweet and Smoky Grilled Corn Salad
10 ears corn, husked
½ c olive oil mayonnaise
1 large roasted garlic clove, minced*
½ chipotle chili in adobo, minced
¼ c lime juice
1½ tbsp ground cumin
½ c grated aged Manchego cheese
3 tbsp chopped fresh marjoram
Salt and pepper to taste
*use one large fresh garlic clove if you don’t have the time or inclination to roast a garlic head.
1. Grill the corn, turning frequently, so that each cob is lightly flecked with brown all around. Cool, cut corn off cobs and place corn in a bowl.
NB. The dressing can be made ahead and refrigerated. Combine the corn and dressing while the corn is still slightly warm for easier blending. The completed salad can be refrigerated several hours before serving. Bring to room temperature before serving.