Ingredients:
Corn Salad:
- 2 bags frozen fire roasted corn
- 1 medium red onion
- 1 large jalapeno
- ½ cup cilantro, chopped
- ½ cup crumbled cotija cheese
Mexican Sour Cream Dressing:
- 1 cup Good Culture Organic Sour Cream
- 2 medium limes, juiced
- 1 tablespoon smoked paprika
- 1.5 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
Directions:
Chop the veggies: Finely dice the red onion, jalapeño, and cilantro. Set aside.
Cook the corn: Add the frozen corn to a large skillet over medium heat. Cook for 5–7 minutes, stirring occasionally, until the corn is fully defrosted and lightly cooked. Turn off the heat and let it cool slightly.
Make the dressing: In a mixing bowl, whisk together the sour cream, juice of 2 limes, smoked paprika, ground cumin, garlic powder, and salt until smooth and well combined.
Assemble the salad: In a large bowl, combine the cooked corn, chopped red onion, jalapeño, and cilantro. Add crumbled cotija cheese and pour the dressing over the top. Stir until everything is evenly coated.
Finish and serve: Top with extra cotija cheese and a sprinkle of fresh cilantro. Serve immediately or refrigerate until ready to enjoy.