Tangy, vibrant corn salad with creamy dressing, Cotija cheese, and herbs. Ideal for barbecues or light lunches.
# What You Need:
→ Vegetables
01 - 4 cups fresh corn kernels (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
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
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 - Cotija cheese, crumbled (extra for topping)
15 - Lime wedges for serving
# Directions:
01 - Preheat a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until lightly charred in spots, 5–7 minutes. Remove from the pan and allow to cool slightly.
02 - Combine mayonnaise, sour cream, lime juice, chili powder, smoked paprika, kosher salt, and black pepper in a large mixing bowl. Whisk thoroughly until a uniform mixture is achieved.
03 - Add charred corn, diced red bell pepper, chopped red onion, jalapeño, and cilantro to the dressing in the bowl. Toss until all vegetables are fully coated.
04 - Gently fold in the crumbled Cotija cheese, taking care not to break up the kernels.
05 - Transfer the salad mixture to a serving dish. Top with additional Cotija cheese and garnish with lime wedges.
06 - Serve immediately at room temperature, or refrigerate for 30 minutes if a colder salad is desired.
