Charred corn, creamy lime dressing, Cotija cheese, and herbs combine for a vibrant Mexican-inspired summer side.
# List of Ingredients:
→ Vegetables
01 - 4 cups corn kernels, fresh or thawed frozen (from approximately 5 ears)
02 - 1/2 cup red bell pepper, diced
03 - 1/4 cup red onion, finely chopped
04 - 1 jalapeño, seeded and finely chopped (optional)
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 & Garnish
13 - 1/2 cup Cotija cheese, crumbled
14 - Cotija cheese, additional for topping
15 - Lime wedges, for serving
# How-To Steps:
01 - Heat a large skillet over medium-high. Add corn kernels and cook, stirring occasionally, until lightly charred, about 5-7 minutes. Remove from heat and let cool slightly.
02 - In a mixing bowl, whisk mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and black pepper until completely smooth.
03 - Add charred corn, red bell pepper, red onion, jalapeño, and cilantro to the bowl. Toss to coat evenly with dressing.
04 - Gently fold in the crumbled Cotija cheese.
05 - Transfer salad to a serving dish. Top with extra Cotija cheese and garnish with lime wedges. Serve immediately at room temperature or chill for 30 minutes for a colder dish.
