Mexican Street Corn Salad

This trendy side will go perfectly with your favorite lobster or seafood dish. Thanks to Tracy at servedfromscrtach.com.

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 Ingredients

• 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

Preparation

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.