Sweet corn, creamy dressing, Cotija cheese, and herbs create a lively and tangy Mexican-inspired summer side.
# What you'll need:
→ Vegetables
01 - 4 cups fresh corn kernels (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
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 (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 Cotija cheese, crumbled
14 - extra Cotija cheese, for serving
15 - lime wedges, for garnish
# Method:
01 - Heat a large skillet over medium-high. Add 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 mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and black pepper until smooth.
03 - Add charred corn, red bell pepper, red onion, jalapeño, and cilantro to the bowl. Toss gently to evenly coat in dressing.
04 - Fold in Cotija cheese with a spatula, distributing evenly throughout the salad.
05 - Transfer mixture to serving dish. Sprinkle extra Cotija cheese and decorate with lime wedges.
06 - Serve immediately at room temperature or chill for 30 minutes for a cold salad.
