Charred corn, creamy Cotija, lime, and herbs create a refreshing, tangy summer side bursting with flavor.
# What You'll Need:
→ Vegetables
01 - 4 cups corn kernels (about 5 ears or frozen and thawed)
02 - 1/2 cup diced red bell pepper
03 - 1/4 cup finely chopped red onion
04 - 1 jalapeño, seeded and finely chopped (optional)
05 - 1/4 cup chopped fresh cilantro
→ 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
# Directions:
01 - Heat a large skillet over medium-high. Add corn kernels and cook, stirring occasionally, until lightly charred, about 5–7 minutes. Remove from heat and let cool.
02 - Whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and black pepper in a mixing bowl until smooth.
03 - Add the charred corn, red bell pepper, red onion, jalapeño, and cilantro to the bowl. Toss until ingredients are evenly coated with dressing.
04 - Gently fold in the Cotija cheese.
05 - Transfer mixture to a serving dish. Top with extra Cotija cheese and garnish with lime wedges.
06 - Serve immediately at room temperature or chill for 30 minutes for a colder salad.
