Ingredients

The following ingredients have 5 Servings
  • 1 tablespoon vegetable oil
  • 3 (15-ounce) bags corn kernels, (thawed and well drained)
  • 1/2 cup red onion, (finely chopped)
  • 2 cloves garlic, (minced)
  • 1 jalapeno pepper, (seeded and finely chopped)
  • 2 cups grape tomatoes, (cut in half)
  • 4-5 radishes (thinly sliced)
  • 3/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 1/2 lime (zested and juiced)
  • 1/4 teaspoon sugar
  • 1/2 cup fresh cilantro (chopped)
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 10 ounces cojita (crumbled)
  • 3/4 cup pepitas
  • 1/2 cup fresh cilantro (chopped)

Instruction

  • In a large, heavy bottom skillet, heat the vegetable oil over high heat. Add corn and red onion and cook, until corn is slightly charred, about 5-7 minutes.
  • Turn heat to low and add garlic, and jalapeno and cook for 1 minute longer. Remove from heat and allow to cool to room temperature.
  • In a large mixing bowl, mix together the cooled corn, cut tomatoes, and radishes.
  • In a small mixing bowl, whisk together all the dressing ingredients until they are well combined.
  • TO SERVE: Add just enough of the dressing to coat the cooled corn mixture and gently fold. 
  • Taste. Add more dressing if desired (You may have some dressing leftover). Pour salad out on a serving platter.
  • Sprinkle the top of salad with cojita, pepitas, and remaining 1/2 cup cilantro. Serve