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Mexican Corn Salad

From: bonappetit.com
SERVES 4

4 ears of corn, husked
3 tablespoons mayonnaise
2 tablespoons fresh lime juice
1/8 teaspoon paprika
cayenne pepper (optional, to taste)
2 ounce Cotija cheese or Parmesan, crumbled (about 1/2 cup), plus more for serving
2 tablespoons chopped fresh cilantro plus more for serving
Kosher salt, freshly ground pepper

Prepare grill for medium heat. Grill corn, turning occasionally, until tender and charred, 8–10 minutes; let cool slightly. Cut kernels from cobs and transfer to a medium bowl.

Whisk mayonnaise, lime juice, paprika, cayenne, if using, 2 oz. Cotija cheese, and 2 tablespoons cilantro in a large bowl; season with salt and pepper. Add corn and toss to combine. Top with more cheese and cilantro.

DO AHEAD: Dressing can be made 2 days ahead. Cover and chill. Corn can be grilled and cut from cobs 1 hour ahead. Store airtight at room temperature.