# Components:
→ Vegetables
01 - 4 cups fresh corn kernels (approximately 5 ears) or frozen/thawed/canned, drained
02 - 1 cup cherry tomatoes, quartered
03 - 1/2 English cucumber, diced
04 - 1/2 small red onion, finely chopped
05 - 1 jalapeño, seeded and minced
06 - 1/4 cup fresh cilantro, chopped
→ Dressing
07 - 1/3 cup mayonnaise
08 - 2 tablespoons sour cream
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon chili powder
11 - 1/2 teaspoon ground cumin
12 - 1 clove garlic, minced
13 - Juice of 1 lime (about 2 tablespoons)
14 - 1/2 teaspoon kosher salt
15 - 1/4 teaspoon black pepper
→ Cheese & Garnish
16 - 1/2 cup crumbled Cotija cheese or feta
17 - Extra cilantro, lime wedges, and chili powder for serving
# Directions:
01 - Heat a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until lightly charred, approximately 5 to 7 minutes. Allow to cool slightly.
02 - In a large mixing bowl, combine the charred corn, cherry tomatoes, cucumber, red onion, jalapeño, and cilantro.
03 - In a separate small bowl, whisk together the mayonnaise, sour cream, smoked paprika, chili powder, ground cumin, minced garlic, lime juice, kosher salt, and black pepper until smooth.
04 - Pour the dressing over the vegetable mixture and toss thoroughly to ensure even coating.
05 - Gently fold in the crumbled Cotija cheese to preserve its texture.
06 - Transfer to a serving bowl and garnish with extra cilantro, a light sprinkle of chili powder, and lime wedges. Serve immediately or chilled as preferred.
