Mexican Street Corn Salad

Tangy corn salad with Cotija cheese and fresh herbs. Perfect for cookouts or quick vegetarian side.

# What You'll Need:

→ Vegetables

01 - 4 cups corn kernels (from approximately 5 ears fresh corn or thawed frozen)

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 fresh cilantro, chopped

→ 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 black pepper

→ Cheese & Garnish

13 - 1/2 cup Cotija cheese, crumbled

14 - Additional Cotija cheese, for serving

15 - Lime wedges, for garnish

# How to Make It:

01 - Preheat a large skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until lightly charred, 5-7 minutes. Remove from heat and allow to cool slightly.

02 - In a mixing bowl, whisk mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and black pepper until combined and creamy.

03 - Add charred corn, red bell pepper, red onion, jalapeño, and cilantro to the dressing. Toss to coat evenly.

04 - Gently incorporate Cotija cheese into the mixture.

05 - Transfer salad to a serving dish. Top with extra Cotija cheese and garnish with lime wedges. Serve immediately or chill for 30 minutes.

# Expert Advice:

01 -

The smoky sweetness of roasted corn gives every bite a story.
I swear, this salad becomes the star wherever it lands—barbecue, lunch table, or picnic blanket.

02 -

I once rushed the corn charring—undercooked kernels taste raw, so let them really take on color.
Mixing the cheese in too early melted it into the dressing; gently fold it in at the end for that signature crumbly texture.

03 -