Ingredients:

  • 6 ears Fresh Sweet Corn, or 5 cups kernels
  • 1 Tablespoon Neutral Oil (e.g., Canola, Grapeseed)
  • 1/2 cup Mexican Crema or Full-Fat Sour Cream
  • 1/4 cup Mayonnaise (good quality)
  • 2 Tablespoons Fresh Lime Juice
  • 1 teaspoon Ancho Chili Powder
  • 1/2 teaspoon Ground Cumin
  • 1/2 teaspoon Salt, plus more to taste
  • 1/4 teaspoon Black Pepper
  • 1/2 cup Cotija Cheese, crumbled
  • 1/4 cup Red Onion, finely diced
  • 1/4 cup Fresh Cilantro, roughly chopped

Instructions:

  1. Prepare the Corn: If using fresh corn, slice the kernels from the cobs. Pat the corn kernels dry with a clean towel; excess moisture prevents proper charring.
  2. Make the Dressing: In a small bowl, whisk together the crema (or sour cream), mayonnaise, lime juice, chili powder, cumin, salt, and pepper until completely smooth. Taste the dressing and adjust seasoning if necessary. Set aside.
  3. Char the Corn: Heat a heavy-bottomed skillet or cast iron pan over medium-high to high heat until smoking hot. Add the neutral oil. Add the corn kernels, ensuring they are spread mostly in a single layer. Cook, stirring only occasionally (every 2-3 minutes), for 8 to 10 minutes, until kernels blister and develop deep brown or black spots. This char provides the essential smoky flavour.
  4. Assemble the Salad: Remove the corn from the heat and transfer it immediately to a large mixing bowl. Allow the corn to cool slightly (about 5 minutes). Add the finely diced red onion and approximately three-quarters of the cilantro and Cotija cheese.
  5. Combine and Chill: Pour the creamy dressing over the corn mixture. Gently fold and mix the salad until all the kernels are evenly coated. Cover the bowl and refrigerate the salad for at least 20 minutes (up to 4 hours) to allow the flavours to marry properly.
  6. Serve: When ready to serve, transfer the salad to a serving dish. Garnish with the remaining Cotija cheese and cilantro. A sprinkle of extra chili powder is a nice final touch.