Ingredients and Weight: - 4 ears of corn on the cob, husked and grilled - 1/2 cup mayonnaise - 1/4 cup sour cream - 1/4 cup lime juice - 1/4 cup chopped fresh cilantro - 1/2 cup crumbled Cotija cheese - 1/4 cup chopped red onion - 1/4 cup chopped bell pepper - 1/2 teaspoon chili powder - 1/4 teaspoon salt - 1/4 teaspoon black pepper
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Difficulty Level: 2 (Easy)
Preparation Method Steps: 1. Cut the grilled corn off the cobs and into bite-sized pieces. 2. In a large bowl, whisk together the mayonnaise, sour cream, lime juice, cilantro, Cotija cheese, red onion, bell pepper, chili powder, salt, and pepper. 3. Add the corn to the dressing and stir to combine. 4. Serve at room temperature or chilled.
Nutritional Information: (per serving) - Calories: 250 - Fat: 15g - Protein: 10g - Carbohydrates: 25g - Fiber: 5g
Dish Characteristics: - Vibrant colors and flavors - Creamy and tangy dressing - Refreshing and summery - Suitable for any occasion
User Comments: - "This salad is so flavorful and addictive. It's perfect for a backyard party or summer BBQ." - "I love the combination of sweet corn, tangy lime, and creamy dressing. It's a must-try for Mexican food lovers." - "It's a great way to use up leftover grilled corn and it's a crowd-pleaser."
Special Precautions and Tips: - Be sure to grill the corn until it's slightly charred for a smoky flavor. - Use fresh lime juice instead of bottled for the best flavor. - If you can't find Cotija cheese, you can substitute Parmesan or feta cheese. - This salad can be made ahead of time and stored in the refrigerator for up to 3 days.