Charred corn, tangy lime dressing, Cotija cheese, and fresh herbs—flavorful, vibrant, and easy to prepare.
# What You'll Need:
→ Vegetables
01 - 4 cups corn kernels, fresh or thawed frozen (from approximately 5 ears of corn)
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, freshly squeezed
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 topping
14 - Fresh lime wedges, for serving
# How To Make It:
01 - Heat a large skillet over medium-high and add corn kernels. Cook, stirring occasionally, until kernels are lightly charred, about 5 to 7 minutes. Remove from heat and allow to cool slightly.
02 - In a large mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and black pepper. Whisk until well integrated and smooth.
03 - Add charred corn, red bell pepper, red onion, jalapeño, and chopped cilantro to the bowl with dressing. Toss thoroughly until all vegetables are coated.
04 - Gently fold in the Cotija cheese to combine. Avoid overmixing to preserve cheese texture.
05 - Transfer to a serving dish. Top with extra Cotija cheese and garnish with lime wedges. Serve immediately at room temperature or chill for 30 minutes for a cooler presentation.
