Sweet corn, creamy dressing, Cotija cheese, and herbs combine for a zesty, refreshing summer side.
# Required Ingredients:
→ Vegetables
01 - 4 cups fresh corn kernels (from about 5 ears of corn, 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
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 crumbled Cotija cheese (plus extra for serving)
14 - Lime wedges, for serving
# How-To Steps:
01 - Heat a large skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until lightly charred, about 5 to 7 minutes. Remove from heat and allow to cool slightly.
02 - In a large mixing bowl, whisk mayonnaise, sour cream, fresh lime juice, chili powder, smoked paprika, kosher salt, and black pepper until fully combined and smooth.
03 - Add charred corn, diced red bell pepper, chopped red onion, minced jalapeño, and cilantro to the bowl. Toss to coat thoroughly with dressing.
04 - Fold in crumbled Cotija cheese gently until evenly distributed.
05 - Transfer salad to a serving dish. Top with additional Cotija cheese and lime wedges.
06 - Serve at room temperature or refrigerate 30 minutes for a chilled version.
