Mexican Street Corn and Kale Slaw

kale slaw in a bowl with corn and crumbled cotija cheese in a glass bowl with wooden serving spoons on a marble board



  1. Preheat your grill to medium-high heat.
  2. Once the grill is hot, place the corn on the grill and cook for 20 minutes, turning every 5 minutes or so, until fully cooked. Remove corn from the grill and let cool.
  3. In a small bowl, whisk together the mayo, chili powder, garlic powder, lime juice, and water.
  4. Slice the corn off of the cob, then add to a large bowl along with the kale, cilantro, queso fresco, and dressing and toss to combine. Enjoy!