Mexican Street Corn Salad

Ingredients

• 4 cups corn approximately 24 oz frozen

• 1 tablespoon olive oil

• 1 red bell pepper diced

• 1 bunch fresh cilantro minced, a few leaves left for garnish.

• 1 jalapeno diced

• 1/2 large red onion diced

• 2/3 cup cotija cheese shredded/crumbled

• Dressing

• 3 tablespoons sour cream

• 2 tablespoons mayonnaise

• 4 tablespoons fresh lime juice approximately 2 limes

• 1/2 teaspoon cumin

• 1/2 teaspoon paprika

• 1/4 teaspoon kosher salt

• 1/4 teaspoon chili powder

Directions:

1. 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.

2. Add pepper, jalapeno, cilantro, and onion to large bowl with corn and mix well.

3. In a small bowl, add all dressing ingredients and mix well until smooth.

4. Add dressing to large bowl with corn and mix well. Add 1/2 cotija cheese and mix well.

5. Add remaining cheese and some cilantro.

6. Serve or cover and store in fridge for up to 8 hrs before serving