Ingredients
3corn on the cob
1tbspolive oil
1cupcherry tomatoeshalved
¼cupred oniondiced
2tbspjalapenofinely diced
⅓cupcotija cheeseor feta, crumbled
lime wedgesfor serving
⅓cupmayonnaise
⅓cupsour cream
½tspancho chile powder
½tspcumin
1tbspcilantrochopped
Preparation
Combine the mayonnaise, sour cream, ancho chile, cumin, and cilantro in a bowl, then set aside.
Preheat the grill to medium high.
Brush the corn cobs with olive oil.
Grill 7 to 10 minutes, turning occasionally until lightly charred. Cool completely.
Cut corn kernels off the cob and place in a bowl.
Add the olive oil, cherry tomatoes, onion, jalapeno and cotija cheese to the corn, then stir to combine.
Add the dressing, then toss to combine.
Refrigerate for at least 1 hour.
Top with additional cheese, cilantro and lime wedges, serve, and enjoy!
