Charred corn, creamy dressing, Cotija cheese, fresh herbs—vibrant, tangy summer side perfect for barbecue or lunch.
# What You Need:
→ Vegetables
01 - 4 cups fresh corn kernels (from approximately 5 ears, or frozen and thawed)
02 - 1/2 cup diced red bell pepper
03 - 1/4 cup finely chopped red onion
04 - 1 jalapeño, seeded and finely chopped (optional)
05 - 1/4 cup chopped fresh cilantro
→ Dressing
06 - 1/4 cup mayonnaise
07 - 1/4 cup sour cream
08 - 2 tablespoons fresh lime juice (from about 1 lime)
09 - 1 teaspoon chili powder
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon kosher salt
12 - 1/4 teaspoon black pepper
→ Cheese & Garnish
13 - 1/2 cup crumbled Cotija cheese, plus extra for serving
14 - Lime wedges, for garnish
# Directions:
01 - Preheat a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until lightly charred in spots, about 5 to 7 minutes. Remove from heat and allow to cool slightly.
02 - In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, kosher salt, and black pepper until smooth.
03 - Add the charred corn, diced red bell pepper, chopped red onion, jalapeño, and cilantro to the bowl. Toss thoroughly until evenly coated with dressing.
04 - Gently fold in the crumbled Cotija cheese.
05 - Transfer the salad to a serving dish. Top with additional Cotija cheese and garnish with lime wedges.
06 - Serve immediately at room temperature, or refrigerate for 30 minutes to chill before serving.
