Charred corn, tangy dressing, Cotija cheese, and cilantro. A colorful, zesty Mexican-style salad for summer meals.
# Ingredient List:
→ Vegetables
01 - 4 cups corn kernels (from about 5 ears of fresh corn or frozen, thawed)
02 - 1/2 cup red bell pepper, diced
03 - 1/4 cup red onion, finely chopped
04 - 1 jalapeño, seeded and finely chopped
05 - 1/4 cup cilantro, chopped
→ Dressing
06 - 1/4 cup mayonnaise
07 - 1/4 cup sour cream
08 - 2 tablespoons fresh lime juice
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 Cotija cheese, crumbled
14 - Cotija cheese, extra for serving
15 - Lime wedges, for garnish
# How to Prepare:
01 - Preheat a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until some kernels are lightly charred, 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 thoroughly blended.
03 - Add the charred corn, red bell pepper, red onion, jalapeño, and cilantro to the bowl. Toss until vegetables are fully coated with the dressing.
04 - Gently fold in crumbled Cotija cheese until evenly distributed.
05 - Transfer to a serving dish. Top with additional Cotija cheese and garnish with lime wedges.
06 - Serve immediately at room temperature or chill for 30 minutes for a refreshed, cold version.
