Tangy corn, Cotija, lime, creamy herbs make a vibrant Mexican-inspired side, great for summer barbecues or lunch.
# What You'll Need:
→ Vegetables
01 - 4 cups fresh corn kernels (from about 5 ears of corn, or frozen and 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 and Garnish
13 - 1/2 cup Cotija cheese, crumbled (plus extra for serving)
14 - Lime wedges, for serving
# How to Make It:
01 - Preheat a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until lightly charred, about 5 to 7 minutes. Remove from heat and allow to 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.
03 - Add charred corn, red bell pepper, red onion, jalapeño, and cilantro to the bowl. Toss until well coated with the dressing.
04 - Gently fold in the crumbled Cotija cheese.
05 - Transfer to a serving dish. Top with additional Cotija cheese and garnish with lime wedges.
06 - Serve immediately at room temperature or refrigerate for up to 30 minutes for a chilled option.
