Ingredients:
- 1 tablespoon (15 ml) vegetable oil
- 6-8 ears of corn
- 1 red bell pepper, diced
- 1 jalapeño, diced
- ½ red onion, diced
- 1 bunch cilantro, chopped plus a few leaves to garnish
- 3 tablespoons (45 ml) sour cream
- 2 tablespoons (30 ml) mayonnaise
- ¼ cup (60 ml) lime juice
- ½ teaspoon (2.5 ml) cumin
- ¼ teaspoon (1.25 ml) chili powder
- Salt
- ⅔ cup (160 ml) cotija cheese, shredded or crumbled
Method:
Char the ears of corn on the grill then put an upside-down bowl inside a bigger bowl and cut kernels off.
Transfer the corn to a large bowl and set aside.
Once the corn is room temperature, add the bell pepper, jalapeño, red onion, and chopped cilantro. Mix well.
In a smaller bowl, combine the sour cream, mayonnaise, lime juice, cumin, and chili powder. Season with salt and whisk together.
Add the dressing mixture to the corn mixture and toss to coat. Add half of the cotija cheese and mix again.
Garnish the salad with the remaining cheese and cilantro leaves and serve immediately.