Ingredients:

  • 6 ears of fresh corn, shucked (or 4 cups frozen corn, thawed)
  • 1 tablespoon vegetable oil (15 ml)
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup mayonnaise (120 ml)
  • 1/4 cup Mexican crema or sour cream (60 ml)
  • 1/4 cup crumbled cotija cheese (or feta cheese), plus extra for garnish (30g)
  • 2 tablespoons chopped fresh cilantro (30 ml)
  • 1 jalapeño, seeded and minced (optional, for spice)
  • 1 clove garlic, minced
  • 1 tablespoon lime juice (15 ml)
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • Pinch of cayenne pepper (optional)
  • Additional cotija cheese or feta cheese
  • Fresh cilantro sprigs
  • Lime wedges
  • Chili powder or Tajin seasoning

Instructions:

  1. Preheat grill to medium-high heat. Brush corn with oil and season with salt and pepper. Grill corn, turning occasionally, until kernels are lightly charred and tender. Alternatively, heat oil in a skillet and cook corn kernels (cut from the cob or thawed frozen) until lightly browned.
  2. Let the grilled or pan-fried corn cool slightly. Cut the kernels off the cob.
  3. In a large mixing bowl, whisk together the mayonnaise, Mexican crema (or sour cream), cotija cheese, cilantro, jalapeño (if using), garlic, lime juice, chili powder, smoked paprika, and cayenne pepper (if using).
  4. Add the cooled corn kernels to the dressing. Toss gently to coat. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  5. Before serving, give the salad another gentle toss. Garnish with additional cotija cheese, fresh cilantro, lime wedges, and a sprinkle of chili powder or Tajin seasoning. Serve immediately or keep chilled.