Ingredients:

  • 4 cups frozen charred corn
  • 1 cup red bell pepper, finely diced
  • 1/2 cup red onion, finely minced
  • 1/2 cup fresh cilantro, chopped
  • 1 jalapeño, deseeded and minced
  • 1/2 cup cotija cheese, crumbled
  • 1/3 cup mayonnaise
  • 2 tbsp sour cream
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1 clove garlic, grated
  • 1 large lime, juiced
  • 1/2 tsp sea salt

Instructions:

  1. Prepare the salad base: Ensure all vegetables are dry. If using frozen corn, thaw and pat dry with paper towels to prevent a watery salad. If using fresh corn, char in a cast iron skillet for 5 minutes before cooling.
  2. Create the emulsion: In a small bowl, whisk together the mayonnaise, sour cream, lime juice, grated garlic, chili powder, and cumin until the dressing is velvety and the spices are evenly distributed.
  3. Combine the ingredients: In a large mixing bowl, toss the corn, diced red bell pepper, minced red onion, jalapeño, and chopped cilantro.
  4. Final mix: Pour the dressing over the vegetables and toss thoroughly. Gently fold in the crumbled cotija cheese and serve immediately or chill.