Creamy Grilled Corn Salad

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Char the Corn: Heat your grill to medium-high. Lightly brush the shucked corn ears with olive oil. Place them directly on the grates, turning occasionally for 10 to 12 minutes until the kernels are beautifully caramelized and lightly charred on all sides.

Step 2

Slice the Kernels: Remove the corn and let it cool for 5 minutes until safe to handle. Stand an ear upright on a large cutting board or inside a wide bowl to catch flying pieces, then use a sharp chef's knife to slice downward, stripping the kernels off the cob. Transfer all kernels into a large mixing bowl.

Step 3

Whisk the Creamy Base: In a separate small bowl, vigorously whisk together the mayonnaise, sour cream, fresh lime juice, chili powder, smoked paprika, and kosher salt until the dressing is silky and smooth.

Step 4

Assemble and Toss: Add the finely diced red onion, seeded jalapeño, crumbled Cotija cheese reserve some for topping, and chopped cilantro directly into the bowl with the charred corn. Pour the creamy dressing over the mixture. Gently fold all the ingredients together with a large spoon until every single kernel is evenly coated.

Step 5

Garnish and Serve: Cover the bowl and refrigerate for at least 30 to 60 minutes before your BBQ kicks off to let the vibrant flavors meld together. Just before serving, top the salad with a final sprinkle of extra crumbled Cotija cheese and a dust of smoked paprika for a gorgeous presentation