Sweet corn, creamy dressing, and Cotija blend for a refreshing, vibrant side ideal for summer meals.
# What Goes In:
→ Vegetables
01 - 4 cups fresh corn kernels (from approximately 5 ears or frozen, 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 (approximately 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 - Additional Cotija cheese, for serving
15 - Lime wedges, for garnish
# How to Make It:
01 - Heat a large skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until lightly charred, about 5-7 minutes. Remove skillet from heat and allow corn to cool slightly.
02 - In a large mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, smoked paprika, kosher salt, and black pepper. Whisk until dressing is smooth.
03 - Add the charred corn, red bell pepper, red onion, jalapeño, and cilantro to the bowl with dressing. Toss mixture until vegetables are evenly coated.
04 - Gently incorporate Cotija cheese into the mixture.
05 - Transfer to a serving dish. Top with additional Cotija cheese and garnish with lime wedges. Serve immediately or refrigerate 30 minutes for a chilled salad.
