Sweet corn, creamy lime dressing, Cotija cheese, and fresh herbs highlight this vibrant, tangy salad.
# Ingredient List:
→ Vegetables
01 - 4 cups fresh corn kernels (approx. 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 (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
# Recipe Steps:
01 - Preheat a large skillet over medium-high heat. Place corn kernels in the skillet and cook for 5–7 minutes, stirring occasionally, until lightly charred. Remove from heat and let cool slightly.
02 - In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, kosher salt and black pepper until the mixture is smooth.
03 - Add charred corn, diced red bell pepper, chopped red onion, finely chopped jalapeño, and chopped cilantro to the bowl. Toss well to coat evenly in the dressing.
04 - Gently incorporate the Cotija cheese into the mixture.
05 - Transfer to a serving dish. Sprinkle extra Cotija cheese on top and add lime wedges for garnish.
06 - Serve immediately at room temperature or refrigerate for 30 minutes for a chilled salad.
