Mexican Street Corn Salad

This recipe with a great addition alongside empanadas. The hot and cheese empanadas and this fresh, cold corn salad was a good match. 

Ingredients:

2 (10 oz bags) bags of frozen corn
1 red pepper, diced
1 jalepeno, diced
1/2 red onion, diced
1 large handful of cilantro, diced
Juice of 1 lime
2 TBSP butter (Tip, if you're making this with the beef empanadas, use the same pan with the beef fat to cook your corn. The added flavor is great. If you are not doing that, butter works just fine)
salt
sugar
2/3-1 cup of cotija cheese

Ingredients for "dressing" - combine all and refrigerate

3 TBSP sour cream
2 TBSP mayo
Juice from 1-1 1/2 limes
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp salt
1/4 tsp chili powder

Directions: 

1. Heat butter over high heat in a cast iron pan. Add your corn, toss with butter and then flatten in a single layer. Let cook undisturbed for 2-3 minutes. Toss once and let cook again for 2-3 minutes. You are trying to get some color on the corn like a char or grill color. 

2. Add some salt and a few pinches of sugar. Toss and taste. 

3. When corn is done, set aside in a large bowl to cool. 

4. Meanwhile, chop your peppers, cilantro and onion. Set aside. 

5. Once your corn is cool, use a large bowl to combine the corn, peppers, onion, cilantro and cotija cheese. Add about 2-3 TBSP of the dressing and toss. Taste for seasoning. 

6. Chill up to 8 hours or until ready to serve.