Sweet corn with Cotija cheese and lime, tossed in creamy, tangy dressing. A vibrant summer side with zesty flavors.
# What You’ll 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 (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 Make It:
01 - Place a large skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until lightly charred, about 5 to 7 minutes. Remove from heat and allow to cool slightly.
02 - Combine mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and black pepper in a large mixing bowl. Whisk until the mixture is smooth and well blended.
03 - Add the charred corn, red bell pepper, red onion, jalapeño, and cilantro to the bowl. Toss until all ingredients are thoroughly coated with dressing.
04 - Gently fold in the crumbled Cotija cheese, distributing evenly.
05 - Transfer salad to a serving dish. Sprinkle with extra Cotija cheese and garnish with lime wedges.
06 - Serve immediately at room temperature or refrigerate for 30 minutes for a chilled salad.
