Mexican Corn Salad

This Mexican Street Corn Salad is made with chargrilled corn, Cojita cheese, and creamy mayonnaise and sour cream dressing!

Ingredients:

• 3 corn on the cob
• 1 tablespoon olive oil
• 1 cup cherry tomatoes halved
• 1/4 cup red onion diced
• 2 tablespoons jalapeno finely diced
• 1/3 cup cotija cheese or feta, crumbled
• lime wedges for serving

Dressing

• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1/2 teaspoon ancho chile powder
• 1/2 teaspoon cumin
• 1 tablespoon cilantro chopped
• Follow Spend with Pennies on Pinterest

Instructions:

1. Combine all dressing ingredients and set aside.
2. Preheat grill to medium high. Brush corn cobs with olive oil and grill 7-10 minutes, turning occasionally until lightly charred. Cool completely.
3. Cut corn kernels off the cob and place in a bowl.
4. Add remaining ingredients except lime and toss. Add dressing and toss to combine.
5. Refrigerate at least 1 hour before serving. Top with additional cheese, cilantro and lime wedges if desired.