Mexican Street Corn Chopped Salad

Ingredients

• 2 cups Corn kernels (fresh or frozen)
• 1 tbsp Olive oil(optional)
• 1 small Bell pepper (diced)
• 1 medium Tomato (diced)
• 2 tbsp Red onion (finely diced)(optional)
• 1/4 cup Fresh cilantro (chopped)
• 2 tbsp Lime juice
• 1 tsp Lime zest(optional)
• 2 tbsp Mayonnaise
• 2 tbsp Sour cream(optional)
• 1/4 cup Cotija-style cheese (crumbled)(optional)
• 1 tsp Chili powder(optional)
• 1/4 tsp Kosher salt(optional)
• 1/8 tsp Black pepper(optional)

Instructions

1. 1

   Cook the corn: Heat olive oil in a skillet over medium-high heat. Add corn and cook, stirring occasionally, until lightly browned and tender, about 5 minutes.

2. 2

   Chop and combine: In a bowl, add bell pepper, tomato, red onion (if using), cilantro, lime juice, lime zest (if using), chili powder, salt, and black pepper. Stir to combine.

3. 3

   Chop and mix: Add the cooked corn to the bowl and toss everything together.

4. 4

   Make the drizzle: In a small bowl, mix mayonnaise and sour cream (if using) with half the cotija-style cheese. Drizzle over the salad and top with remaining cheese.