Charred corn, creamy dressing, Cotija cheese, and herbs create a vibrant Mexican-inspired summer side.
# What You'll Need:
→ Vegetables
01 - 4 cups fresh corn kernels (from about 5 ears of corn or frozen and 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 fresh 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 and Garnish
13 - 1/2 cup Cotija cheese, crumbled (plus extra for topping)
14 - Lime wedges, for garnish
# Directions:
01 - Heat a large skillet over medium-high. Add corn kernels and cook, stirring occasionally, until lightly charred in places, about 5 to 7 minutes. Remove from heat and allow to cool slightly.
02 - In a mixing bowl, whisk mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and black pepper until well blended.
03 - Add charred corn, red bell pepper, red onion, jalapeño, and cilantro to the dressing. Toss thoroughly to coat all ingredients evenly.
04 - Gently incorporate Cotija cheese into the mixture, taking care not to break up the crumbles.
05 - Transfer mixture to a serving dish. Top with additional Cotija cheese and lime wedges.
06 - Serve immediately at room temperature or refrigerate for 30 minutes for a chilled salad.
