Charred corn, creamy dressing, Cotija cheese, cilantro, and lime. Refreshing, tangy, and perfect for summer meals.
# Ingredient List:
→ Vegetables
01 - 4 cups fresh corn kernels (from approximately 5 ears or thawed frozen)
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 & Garnish
13 - 1/2 cup Cotija cheese, crumbled
14 - Additional Cotija cheese for topping
15 - Lime wedges for garnish
# Steps:
01 - Preheat a large skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until evenly charred in some spots, about 5 to 7 minutes. Remove corn from heat and allow to cool briefly.
02 - In a large mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, smoked paprika, kosher salt, and black pepper. Whisk until the mixture becomes creamy and smooth.
03 - Add the charred corn, diced red bell pepper, chopped red onion, jalapeño, and cilantro to the bowl. Gently toss to coat all vegetables evenly in the dressing.
04 - Fold in crumbled Cotija cheese, distributing evenly throughout the salad.
05 - Transfer salad to a serving dish. Sprinkle additional Cotija cheese on top and garnish with lime wedges.
06 - Present immediately at room temperature, or refrigerate for 30 minutes for a chilled version.
