Ingredients:

  • 4 ears of corn, husked (about 500g)
  • 1 cup cherry tomatoes, halved (about 150g)
  • 1/2 cup red onion, finely chopped (about 75g)
  • 1/2 cup cilantro, chopped (about 10g)
  • 1/2 cup mayonnaise (120g)
  • 1/2 cup sour cream (120g)
  • 1 tablespoon lime juice (15ml)
  • 1 teaspoon chili powder (2g)
  • Salt and pepper to taste

Instructions:

  1. Preheat the grill or grill pan over medium-high heat.
  2. Grill the corn: Place the husked corn on the grill. Cook for 10 minutes, turning occasionally, until charred and cooked through.
  3. Allow the corn to cool slightly, then cut the kernels off the cob into a mixing bowl.
  4. In a separate bowl, combine all the dressing ingredients (mayonnaise, sour cream, lime juice, chili powder, salt, and pepper). Whisk until smooth.
  5. Add the cherry tomatoes, red onion, cilantro, and grilled corn kernels to the mixing bowl.
  6. Pour the dressing over the salad and gently toss to combine.
  7. Cover the salad and chill for 30 minutes to allow the flavors to meld.
  8. Serve the salad in paper bowls, garnished with extra cilantro if desired.