Mexican Corn Salad

Mexican Corn Salad

This Mexican street corn salad is made with grilled corn, Cojita cheese, creamy mayonnaise and sour cream dressing

3 ears of corn
1 tablespoon olive oil
1 cup cherry tomatoes, halved
1/4 cup diced red onion
2 tablespoons jalapeño pepper, finely chopped
1/3 cup cotija or feta cheese, crumbled
lime wedges to serve
1/3 cup mayonnaise
1/3 cup sour cream
1/2 teaspoon ancho chili powder
1/2 teaspoon cumin
1 tablespoon cilantro, chopped
Combine all dressing ingredients and set aside.

Preheat grill to medium-high heat. Brush corn on the cob with olive oil and roast for 7-10 minutes, turning occasionally until lightly charred. Let cool completely.

Cut the corn kernels from the cob and place in a bowl.

Add the rest of the ingredients except the lime and mix. Add dressing and toss to combine.

Refrigerate at least 1 hour before serving. Garnish with additional cheese, cilantro and lemon wedges if desired.