Mexican Street Corn Salad

Ingredients

• 4 C corn, approximately 24 oz frozen
• 1 tablespoon olive oil
• 1 red pepper, diced
• 1 jalepeño, diced
• 1 bunch fresh cilantro, minced. Save some for garnish
• 1/2 large red onion, diced
• 2/3 C cotija cheese shredded/crumbled

Dressing

• 3 T sour cream
• 2 T mayonnaise
• 4 T fresh lime juice
• 1/2 t cumin
• 1/2 t paprika
• 1/4 t kosher salt
• 1/4 t chili powder

Instructions

• Heat olive oil in a saute pan on medium high and add corn. Cook until slightly charred, approximately 7-10 minutes. Add to large bowl and set aside.
• Add pepper, jalapeno, cilantro and onion to a large bowl with corn and mix well.
• In a small bowl, add all dressing ingredients and mix well until smooth.
• Add dressing to large bowl with corn and mix well. Add 1/2 cotija cheese and mix well.
• Add remaining cheese and some cilantro.
• Serve or cover and store in fridge for up to 8 hours before serving.

Notes

You can use fresh or frozen corn. Either will work for this dish. The most important piece is to be sure you add a little char to the corn from a nice pan fry. That'll add the necesssary flavor to mimic the classic street corn.

Adjust the heat by adding more chili powder or tamper it down by using less jalapeño.