Charred corn, creamy dressing, tangy lime, and Cotija make a bright, flavorful salad for summer dining.
# What You'll Need:
→ Vegetables
01 - 4 cups fresh corn kernels (from about 5 ears of corn 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 (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
# Directions:
01 - Heat a large skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until lightly charred in spots, about 5–7 minutes. Remove from heat and allow to cool slightly.
02 - In a large mixing bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and black pepper until the mixture is smooth.
03 - Add the charred corn, red bell pepper, red onion, jalapeño, and cilantro to the dressing. Toss gently until all vegetables are evenly coated.
04 - Fold in the Cotija cheese carefully, ensuring it is well distributed throughout the salad.
05 - Transfer to a serving dish, top with additional Cotija cheese, and garnish with lime wedges. Serve immediately at room temperature or chill for 30 minutes before serving if a colder salad is desired.
