Mexican Street Corn Salad
Prep Time - 15mins
Cook Time - 10mins
Prepare grill for medium heat. Grill corn, turning occasionally, until tender and charred, 8–10 minutes; let cool slightly. Cut kernels from cobs and transfer to a large bowl.
In a small bowl, whisk together the lime juice, sour cream, mayonnaise, paprika, cumin, black pepper and salt. Set aside.
To the bowl with the corn, add the bell pepper, onion, cilantro, green onions, and jalapeno. Drizzle on the dressing, and the cheese and toss gently to combine. Season with additional salt and pepper, if necessary.
Sourced from platingsandpairings.com