Mexican Street Corn Salad

# Components:

→ Vegetables

01 - 4 cups fresh corn kernels (from approximately 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

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

09 - 1 teaspoon chili powder

10 - 1/2 teaspoon smoked paprika

11 - 1/2 teaspoon kosher salt

12 - 1/4 teaspoon ground black pepper

→ Cheese & Garnish

13 - 1/2 cup crumbled Cotija cheese

14 - Cotija cheese, extra for topping

15 - Lime wedges, for garnish

# Preparation Steps:

01 - Preheat a large skillet over medium-high heat. Add 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 spacious mixing bowl, whisk together mayonnaise, sour cream, fresh lime juice, chili powder, smoked paprika, kosher salt, and ground black pepper until dressing is smooth and creamy.

03 - Add charred corn, diced red bell pepper, chopped red onion, jalapeño, and fresh cilantro into the bowl with dressing. Toss thoroughly until evenly coated.

04 - Gently fold in crumbled Cotija cheese, ensuring an even distribution throughout the salad.

05 - Transfer to a serving dish. Sprinkle with extra Cotija cheese and garnish with fresh lime wedges. Serve immediately at room temperature or refrigerate for 30 minutes for a chilled presentation.

# Expert Advice:

01 -

The smoky char on the corn whispers a secret barbecue flavor that makes this salad stand out.
If you're looking for something lively but easy, this dish checks all the boxes every time.

02 -

Once I over-chopped the onion, and it made the whole salad too sharp—use the smallest dice and taste as you go.
Using grilled corn cob cut fresh adds an undeniable smoky depth that even the stovetop can't fully match.

03 -