Street-Corn Salad

Ingredients

• 6 ears corn, husked (or 6 cups frozen corn, thawed and dried)
• 2 tbsp olive oil
• 4 tbsp Jalapeño Lime White Balsamic, divided
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1 cup crumbled cotija or feta, divided
• 1/2 tsp chili powder, plus more to finish
• 1/2 tsp salt
• 1/2 red onion, finely diced
• 1 jalapeño, seeded and minced
• 1/2 cup chopped fresh cilantro

Let’s make it

1. Cut the kernels off the cobs. Heat the olive oil in a large cast-iron skillet over high until it shimmers.
2. Add the corn in one layer and leave it undisturbed for 3-4 minutes, until it starts to char and pop. Stir once and char another 3-4 minutes. Work in two batches if the pan is crowded.
3. Tip the corn onto a sheet pan and spread it out to cool for 10 minutes.
4. Whisk the mayonnaise, sour cream, 3 tbsp Jalapeño Lime White Balsamic, the chili powder and salt into a dressing.
5. Fold the cooled corn together with the dressing, red onion, jalapeño, half the cheese and most of the cilantro.
6. Finish with the remaining cheese and cilantro, a dusting of chili powder and the last tablespoon of white balsamic.