Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons vegetable oil
  • 4 ears fresh corn (, shucked, kernels removed (about 3-4 cups fresh corn kernels))
  • 3 tablespoons Mexican Crema
  • 2 tablespoons mayonnaise
  • 1 clove garlic (, minced on a Microplane grater (about 1 to 2 teaspoons))
  • 2 tablespoons fresh juice from 2 limes
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/8 teaspoon smoked paprika
  • Kosher salt and pepper (, to taste)
  • 2 ounces (1/4 cup) Cotija cheese (, finely crumbled)
  • 1/4 cup finely dice red onion
  • 1/3 cup fresh cilantro leaves (, finely chopped)
  • 1 jalapeño pepper (, seeded and stemmed, minced)

Instruction

  • Warm oil in a large nonstick skillet over medium-high heat until shimmering. Add in the corn kernels; cook for about 5 minutes, tossing a few times, until lightly charred. Season with salt and pepper, to taste. Remove from the heat and cool for 10 minutes.
  • In a large mixing bowl, whisk together the crema, mayonnaise, garlic, lime juice, chili powder, cumin, paprika, and a pinch of salt and pepper.
  • Add to the bowl the cooled corn and all the other ingredients; using a rubber spatula, gently fold to combine and coat.
  • Serve immediately and enjoy!