Recipe of the Month: Mexican Street Corn Salad

Ingredients

• 1 tablespoon butter
• 4 cups corn kernels fresh or frozen (thaw if using frozen)
• salt and pepper to taste
• 1 red bell pepper chopped
• ¼ cup red onion finely chopped
• 1 jalapeno chopped
• ½ cup fresh cilantro leaves chopped, save a few leaves for garnish
• 3 tablespoons lime juice
• ¼ cup Mexican crema or sour cream
• 2 tablespoons mayonnaise
• ½ teaspoon cumin
• ¼ teaspoon smoked paprika
• ½ teaspoon chili powder plus more for garnish
• ⅓ cup cotija cheese finely grated (28072000)

Instructions

1. Melt the butter in a large pan over medium-high heat.
2. Add the corn to the pan and cook for 3 to 5 minutes or until lightly charred. Season with salt and pepper to taste.
3. Let the corn cool to room temperature, then place it in a bowl with the red bell pepper, onion, jalapeno, and chopped cilantro.
4. In a small bowl, whisk together the lime juice, crema, mayonnaise, cumin, smoked paprika, and chili powder.
5. Pour the dressing over the corn mixture and toss to coat. Sprinkle with cotija cheese, additional chili powder, and additional cilantro, then serve.