EASY MEXICAN STREET CORN SALAD

EASY MEXICAN STREET CORN SALAD 1 tablespoons canola oil 5 ears bi-color corn shucked and kernels removed 1 small onion finely chopped 1/2 red pepper finely diced 2 cloves garlic minced 1 tablespoon lime juice 1/2 cup mayo 1/8 teaspoon paprika 1/8 teaspoon cayenne 1 teaspoon cumin 1/4 teaspoon salt 1/2 cup cotija cheese crumbled (or queso fresco) 1/2 cup chopped fresh cilantro In large skillet heat oil over medium heat. Add corn and cook for 8 minutes stirring occasionally. Add onions and peppers and cook for additional 5 minutes or until the onions and peppers have started to soften and the corn is lightly browned. Keep stirring occasionally. Reduce heat to low and add garlic; cook for 1 minute. Add lime juice and scrape to deglaze pan. Remove from heat and stir in mayo, paprika, cayenne, cumin, salt, 1/4 cup cojita and 1/4 cup cilantro. Before serving top with remaining cotija and cilantro.