Street Corn Creamy Cucumber Salad

Instructions

1. 1
   Heat a large skillet over medium-high. Add corn and cook for 5-7 minutes, stirring occasionally, until kernels are charred and golden in spots.
2. 2
   While the corn cools, dice cucumbers, chop red onion and cilantro, and mince jalapeño.
3. 3
   In a big bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper until smooth.
4. 4
   Add charred corn, cucumbers, onion, jalapeño, and most of the cilantro to the dressing. Toss gently to combine. Fold in most of the cotija, reserving a bit for garnish.
5. 5
   Transfer to a platter or large bowl. Sprinkle with remaining cotija, cilantro, and a dusting of chili powder. Serve chilled or at room temperature with extra lime wedges.