Charred corn, creamy dressing, Cotija cheese, and fresh herbs combine for a vibrant, tangy summer side.
# What You 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 (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 (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 (plus extra for serving)
14 - Lime wedges, for serving
# How To Make:
01 - Heat a large skillet over medium-high heat. Add the 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 together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and black pepper until fully smooth.
03 - Add the charred corn, red bell pepper, red onion, jalapeño, and cilantro to the bowl. Toss thoroughly to evenly coat all ingredients in the dressing.
04 - Gently fold Cotija cheese into the mixture to distribute evenly.
05 - Transfer salad to a serving dish. Top with extra Cotija cheese and garnish with lime wedges.
06 - Serve immediately at room temperature, or refrigerate for 30 minutes to enjoy chilled.
