1 1/2cupsgrated Cojita cheese - substitute Pecorino-Romano or grated Parmesan cheese if you can't find Cojita
Sea salt and freshly ground black pepper
Toppings
1avocado - fresh, diced
2tomatoes - chopped
1/4cupcilantro - fresh and roughly chopped
1/4cupAvocado Crema - optional see recipe
2limes
Instructions
Soak corn in water for at least a 1/2 hour (or up to 4 hours) before grilling.
Preheat a grill to high heat.
Liberally oil the grates.
Place corn, scallions, jalapeños, poblano pepper, and bell pepper directly on the grates to cook.
Grill scallions for 2 to 3 minutes, turning to char.
Grill peppers for 2 minutes per side for a total of 8 minutes until well charred.
Grill corn for 10 minutes until charred
Set vegetables aside to cool. Vegetables should still be warm when you put the salad together.
While vegetables cool, mix sour cream, 1/2 cup Cojita cheese, chipotle chili powder, cayenne pepper, cumin, lime juice, 1 T cilantro, and garlic together in a medium bowl.
Shuck corn and remove corn kernels from the cobs.
Remove seeds and ribs from red, poblano, and jalapeños pepper and cut into small dice.
Chop scallions into 1-inch pieces.
Put all veggies into the bowl with the sour cream mixture and gently mix to combine
Season with salt and pepper
Sprinkle the remaining Cojita cheese over the salad.
Top with the chopped cilantro, tomatoes, and diced avocado.
Drizzle with avocado crema, if desired.
Serve immediately, or refrigerate up to 6 hours until ready to serve.
Notes
Make Ahead Tip:
Grill veggies up to 2 days before and cool completely before tightly sealing them and refrigerating until ready to use.
Mix sour cream and cheese mixture just prior to serving.
Top with avocado, cilantro, and tomato just prior to serving.