Ingredients:
2 ears corn grilled, cooled and removed from the cob
1 tablespoon olive oil
2 ounces Cotija cheese
1/2 Jalapeño pepper minced
1 clove garlic minced
1/4 cup fresh cilantro chopped
1 tablespoon lime juice
Zest of 1 lime
¼ teaspoon cumin
½ teaspoon chili powder
½ teaspoon salt
¼ teaspoon black pepper
4 cucumbers peeled and sliced into 1-inch pieces
Directions:
Add corn, olive oil, Cotija, Jalapeño, garlic, cilantro, lime juice, lime zest, cumin, chili powder, salt and pepper to a medium sized bowl and stir to combine. Spoon Mexican street corn salad onto cucumber crostini.