Ingredients:

  • 4 cups fresh or frozen corn kernels (about 4 large ears)
  • 1/2 cup finely diced red onion
  • 1/2 cup chopped fresh cilantro
  • 1 medium jalapeño, seeded and minced
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 3 tablespoons fresh lime juice
  • 1 teaspoon smoked paprika (sweet or hot)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup crumbled Cotija cheese (or Feta)
  • Extra lime wedges for serving

Instructions:

  1. Prepare the corn. If grilling, brush lightly with oil and grill over medium-high heat until lightly charred on all sides (8-10 minutes). If using a skillet indoors, heat the pan until smoking hot, add corn kernels in a single layer (work in batches), and cook, stirring infrequently, until kernels are blistered and slightly blackened (5-7 minutes). Set aside to cool slightly.
  2. While the corn cools, whisk together the mayonnaise, sour cream/yogurt, lime juice, smoked paprika, garlic powder, cumin, salt, and pepper in a small bowl until completely smooth. Taste and adjust seasoning.
  3. In a large mixing bowl, combine the cooled charred corn, diced red onion, minced jalapeño, and most of the chopped cilantro (reserve some for garnish).
  4. Pour the prepared Lime Crema dressing over the corn mixture and gently fold everything together until evenly coated.
  5. Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld.
  6. Just before serving, fold in about three-quarters of the crumbled Cotija/Feta cheese. Transfer the salad to a serving dish, top with the remaining cheese and reserved cilantro, and serve immediately with extra lime wedges.