Ingredients:

  • 6 cups fresh corn kernels, cut from the cob
  • 2 tbsp unsalted butter
  • 1 tbsp vegetable oil
  • 1/2 tsp salt
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tbsp lime juice
  • 1 clove garlic, minced
  • 1/4 tsp chili powder
  • 1/2 cup Cotija cheese, crumbled
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp lime zest
  • 1/2 tsp smoked paprika

Instructions:

  1. Heat the butter and oil in a cast-iron skillet over medium-high heat until the butter foams.
  2. Add the corn kernels in a single layer and let sit undisturbed for 2-3 minutes until golden-brown. Stir and cook for another 3-5 minutes until mahogany-colored in spots. Remove from heat and cool slightly.
  3. In a small bowl, whisk together the mayonnaise, sour cream, lime juice, minced garlic, and chili powder until smooth.
  4. Transfer the charred corn to a large mixing bowl, pour the dressing over the top, and fold gently until coated.
  5. Stir in the crumbled Cotija cheese and chopped cilantro.
  6. Optional: Let the salad rest in the fridge for 30 minutes to allow flavors to meld before serving. Garnish with smoked paprika.