MEXICAN CORN SALAD

MEXICAN CORN SALAD 2 Tbsp Vegetable Oil 4 Cups Corn Kernels 1/2 Cup Red Onion, Finely Chopped 2 Cloves Garlic, Minced 1 Jalapeno Pepper, Seeded and Finely Chopped 1 Cup Grape Tomatoes, Cut in Half 4-5 Radishes, Thinly Sliced DRESSING 1/2 Cup Mayonnaise 1/4 Cup Sour Cream 1 Lime, Zested and Juiced 1/2 Cup Fresh Cilantro, Chopped 1/4 tsp Cayenne Pepper GARNISH 1/2 Cup Cojita, Crumbled 1/4 Cup Pepitas 2 Tbsp Fresh Cilantro, Chopped In a large, heavy bottom skillet, heat the vegetable oil over high heat. Add corn and red onion and cook, until corn is slightly charred, about 5-7 minutes. Turn heat to low and add garlic, and jalapeno and cook for 1 minute longer. Remove from heat and allow to cool to room temperature. In a large mixing bowl, mix together the cooled corn, cut tomatoes, and radishes. In a small mixing bowl, whisk together all the dressing ingredients. Add dressing to corn mixture and gently fold. Sprinkle the top of salad with cojita, pepitas, and cilantro. Serve.