Tangy corn salad with creamy dressing, Cotija cheese, lime, and fresh herbs; ideal for summer gatherings.
# What You Need:
→ Vegetables
01 - 4 cups corn kernels, fresh or thawed from frozen (about 5 ears)
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 lime juice, freshly squeezed
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, extra for serving
15 - Lime wedges, for garnish
# Directions:
01 - Preheat a large skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until kernels are lightly charred in spots, approximately 5-7 minutes. Remove from heat and allow to cool slightly.
02 - In a large mixing bowl, thoroughly whisk mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and black pepper until evenly blended.
03 - Add charred corn, diced red bell pepper, chopped red onion, chopped jalapeño, and chopped cilantro to dressing. Toss until all ingredients are uniformly coated.
04 - Gently fold in crumbled Cotija cheese, distributing it throughout the salad.
05 - Transfer mixed salad to a serving dish. Sprinkle with additional Cotija cheese and garnish with lime wedges.
06 - Serve immediately at room temperature or chill for 30 minutes if preferred cold.
