Ingredients

The following ingredients have 6 Servings
  • 3 to 4 cups frozen or fresh corn kernels (OR 6 to 7 ears fresh corn on the cob)
  • 1 tablespoon butter
  • 1 tablespoon oil
  • 1/4 cup mayonnaise (light or regular)
  • 1/4 cup sour cream (light or regular)
  • 1/4 cup chopped fresh cilantro (plus more for topping)
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon salt (I use coarse, kosher salt)
  • 1/4 teaspoon ground cumin
  • 1/8 to 1/4 teaspoon smoked paprika (can sub regular paprika)
  • Pinch black pepper (I use coarsely ground)
  • 1/4 to 1/2 cup crumbled cheese (like queso fresco, cotija, or feta)
  • Lime wedges or slices (for garnish)

Instruction

  • For the corn: for corn kernels, heat the butter and oil in a skillet until sizzling. Add the corn in an even layer and let cook for 1-2 minutes without stirring. Continue to cook, tossing, until sizzling and golden, another 2-3 minutes. For corn on the cob, brush the corn with oil or melted butter and grill over medium heat until golden and starting to char, 3-4 minutes. When cool enough to handle, cut the kernels off the cob.
  • For the dressing: in a medium bowl, whisk together the mayo, sour cream, cilantro, lime juice, chili powder, salt, cumin, paprika and pepper.
  • Add the corn kernels and stir to combine well (I like to add the corn when it is still slightly warm). Add additional salt and pepper to taste, if needed.
  • Sprinkle top of salad with cheese, additional cilantro, and serve with fresh lime wedges or slices. Salad is delicious warm, room temp, or chilled.