This is from "The Chew" - http://abc.go.com/shows/the-chew/re.....d-mario-batali

MEXICAN STREET CORN SALAD

ingredients

1 tablespoon olive oil
6 ears of corn (shucked, kernels removed)
1/2 medium red onion (peeled, small diced) (here, I used 1/2 vidalia...those reds are too strong!)
2 garlic cloves (peeled, minced) (only used garlic powder)
1 cup grape tomatoes (cut in half) (1 big tomato, chopped)
4-5 radishes (thinly sliced) (Skipped, used chopped colored finger bell peppers)
* Also used 1 avocado, with lime squeezed on it to keep from spoiling

Kosher and freshly ground black pepper (to taste)

SPICY MAYONNAISE DRESSING

1/2 cup mayonnaise (used 1/2 cup low fat olive oil mayo)
1/4 cup sour cream (used 1 cup greek yogurt, 2 %)
1-2 tablespoons olive oil
1 lime (zested and juiced)
1/2 teaspoon cayenne pepper
(used chili pepper and a bit of smoked paprika here)
1/2 cup fresh cilantro (chopped - but if you dont like / are allergic to cilantro, you can use chopped chives or parsley here)
Kosher salt and freshly ground black pepper (to taste)

FOR GARNISH

1/2 cup cotija (crumbled)
hot sauce (to serve)

directions

In a large cast iron skillet over high heat, add olive oil, fresh corn kernels and red onion, cook until slightly charred, about 5-7 minutes. Stir in the minced garlic, season with salt and pepper to taste. Remove from heat and let cool.

In a large bowl, add the cooled corn mixture, grape tomatoes and radishes.

In a medium bowl, whisk together the mayonnaise, sour cream, lime zest and juice, cayenne pepper, and cilantro.

Season with salt and pepper. Add the dressing to the corn, tomatoes and radishes. Fold to combine. Sprinkle the cotija cheese on top, drizzle with hot sauce and serve!

Tip: Use leftover corn on the cob from your last backyard barbecue.

My cooking notes:

Very tasty, but I would change a few things I did on my end:

Please note, I did not add in the garlic as is, but just garlic powder - I didn't want it to be overwhelmed.

While it recommends scorching the corn, I used my leftover corn cobs that were boiled from a previous dinner....HOWEVER...

I would recommend grilling the corn, peppers, onions until slightly charred and then let them cool, then add to the salad. (Or smoked corn? Maybe another smoking bag might be worth the try)

Also, I'm would add in grilled sweet potatoes next time, or at least grilled and peeled nopales (its cactus thats used in a lot of Mexican cooking) and maybe also add in some jicama as well for extra crunch.

Other than that, a very interesting recipe!