Sweet corn, creamy lime dressing, Cotija cheese, and fresh herbs create a vibrant summertime 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
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
# Step-by-Step Guide:
01 - Heat a large skillet over medium-high. Add corn kernels and cook, stirring occasionally, until lightly charred, approximately 5 to 7 minutes. Remove from heat and allow to cool slightly.
02 - In a mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and black pepper until fully blended.
03 - Add charred corn, red bell pepper, red onion, jalapeño, and cilantro to the bowl. Toss until ingredients are evenly coated with dressing.
04 - Gently fold in Cotija cheese, preserving texture.
05 - Transfer salad to serving dish. Top with Cotija cheese and garnish with lime wedges.
06 - Serve immediately at room temperature or chill for 30 minutes for a colder salad.
