Charred corn tossed in creamy lime dressing with Cotija, cilantro, and chili for a bright, smoky summer side.
# What You'll Need:
→ Vegetables
01 - 4 cups fresh corn kernels (about 5 ears) or thawed frozen corn
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
# How To:
01 - Heat a large skillet or grill pan over medium-high. Add the corn kernels and cook, stirring occasionally, until lightly charred in spots, about 5 to 7 minutes. Remove from heat and let cool slightly.
02 - In a mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, kosher salt and black pepper until smooth and homogeneous.
03 - Add the charred corn, diced red bell pepper, chopped red onion, jalapeño (if using) and chopped cilantro to the dressing. Toss gently until all pieces are evenly coated.
04 - Gently fold in the crumbled Cotija until distributed through the mixture, taking care not to overwork the salad to preserve texture.
05 - Transfer to a serving bowl, sprinkle additional Cotija over the top and arrange lime wedges alongside.
06 - Serve immediately at room temperature for best flavor, or chill for 30 minutes if a colder dish is preferred.
