Puerto Vallarta Street Corn Salad

INGREDIENTS

• 4 cups corn off the cob
• 1 tbsp. oil
• 1 bunch chopped cilantro
• 1 red pepper, chopped
• ½ red onion
• 1 jalapeno, diced
• ¼ cup feta cheese

Dressing

• 4 tbsp. sour cream
• 2 tbsp. mayo
• 4 tbsp. lime juice
• 2-3 tsp Chef Laura’s Sexy Mexi spice blend

DIRECTIONS

1. Heat olive oil in a frying pan on medium high and add corn. Cook until slightly charred, approximately 7-10 minutes. Add to large bowl and set aside.
2. Add pepper, jalapeno, cilantro, and onion to large bowl with corn and mix well.In a small bowl, add all dressing ingredients and mix well until smooth.
3. Add dressing to large bowl with corn and mix well. Add 1/2 cotija cheese and mix well.
4. Serve or cover and store in fridge for up to 8 hrs before serving. To serve, spoon over whole washed romaine leaves. Add remaining cheese and some cilantro.