Mexican Street Corn Salad

Step 1

In a large skillet, saute the corn and Anaheim pepper in olive oil over medium high heat until corn is slightly charred and peppers are soft. Allow to cool

Step 2

Add the mayo, sour cream and lime juice to a large bowl, and stir until well combined

Step 3

Add the corn mixture and remaining ingredients, and mix until well combined. Top with additional Cotija cheese and cilantro if desired. Store in an airtight container in your refrigerator.