Mexican Street Corn Chicken Salad

In a large mixing bowl, combine mayonnaise, sour cream, diced red bell pepper, and diced red onion.

Zest one lime into the bowl, then squeeze in the juice.

Add chopped cilantro, Tajín, garlic salt, and smoked paprika.

Using a hand mixer, blend the dressing ingredients until well combined.

Add the cooked, shredded chicken to the bowl and mix again with the hand mixer until incorporated. Set aside.

Heat a dry cast iron skillet over medium-high heat. Add the corn kernels in a single layer.

Cook the corn without stirring for a few minutes until it begins to char. Stir and continue cooking until lightly charred all over.

Remove the corn from the skillet and let it cool completely.

Once cooled, add the charred corn to the chicken mixture.

Add the candied jalapeños, cotija cheese, and salted pepitas to the bowl.

Using a spatula, fold all the ingredients together until just combined.

Taste and adjust seasonings if needed. For best flavor, chill before serving.

Garnish with additional cotija cheese and a sprinkle of Tajín before serving.