Charred corn tossed with creamy dressing, Cotija cheese, bell pepper, and cilantro for a vibrant summer side.
# What You’ll Need:
→ Vegetables
01 - 4 cups corn kernels (fresh from about 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 cilantro, chopped
→ Dressing
06 - 1/4 cup mayonnaise
07 - 1/4 cup sour cream
08 - 2 tablespoons 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
14 - Cotija cheese, additional for serving
15 - Lime wedges, for garnish
# How-To:
01 - Preheat a large skillet over medium-high. Add corn kernels and cook, stirring occasionally, until lightly charred in spots, approximately 5–7 minutes. Remove from heat and cool slightly.
02 - In a mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and black pepper until uniform.
03 - Add the charred corn, red bell pepper, red onion, jalapeño, and cilantro to the bowl. Toss until thoroughly coated with the dressing.
04 - Fold in Cotija cheese gently until dispersed throughout.
05 - Transfer 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 for a chilled salad.
