Sweet corn, creamy dressing, fresh herbs, and Cotija cheese combine for a tangy, vibrant Mexican-inspired side.
# Ingredient List:
→ Vegetables
01 - 4 cups corn kernels, fresh or thawed frozen (from approximately 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 (optional)
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 (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 additional for topping)
14 - Lime wedges, for garnish
# How to Make:
01 - Place corn kernels in a large skillet over medium-high heat. Sauté, stirring periodically, until lightly charred in spots, 5 to 7 minutes. Remove from heat and allow to cool slightly.
02 - Combine mayonnaise, sour cream, lime juice, chili powder, smoked paprika, kosher salt, and black pepper in a large mixing bowl. Whisk thoroughly until smooth.
03 - Add charred corn, diced red bell pepper, chopped red onion, jalapeño, and cilantro to the bowl. Toss gently to coat evenly with the dressing.
04 - Fold in crumbled Cotija cheese with care, ensuring minimal breakage.
05 - Transfer mixture to a serving dish. Sprinkle extra Cotija cheese on top and garnish with lime wedges. Present immediately at room temperature or chill for 30 minutes for a colder preparation.
