3 to 4cupsfrozen or fresh corn kernels, OR 6 to 7 ears fresh corn on the cob
1tablespoonbutter
1tablespoonoil
¼cupmayonnaise, light or regular
¼cupsour cream, light or regular
¼cupchopped fresh cilantro, plus more for topping
2tablespoonsfresh lime juice
1teaspoonchili powder
1teaspoonsalt, I use coarse, kosher salt
¼teaspoonground cumin
⅛ to ¼teaspoonsmoked paprika, can sub regular paprika
Pinchblack pepper, I use coarsely ground
¼ to ½cupcrumbled cheese, like queso fresco, cotija, or feta
Lime wedges or slices, for garnish
Instructions
For the corn: for corn kernels, heat the butter and oil in a skillet until sizzling. Add the corn in an even layer and let cook for 1-2 minutes without stirring. Continue to cook, tossing, until sizzling and golden, another 2-3 minutes. For corn on the cob, brush the corn with oil or melted butter and grill over medium heat until golden and starting to char, 3-4 minutes. When cool enough to handle, cut the kernels off the cob.
For the dressing: in a medium bowl, whisk together the mayo, sour cream, cilantro, lime juice, chili powder, salt, cumin, paprika and pepper.
Add the corn kernels and stir to combine well (I like to add the corn when it is still slightly warm). Add additional salt and pepper to taste, if needed.
Sprinkle top of salad with cheese, additional cilantro, and serve with fresh lime wedges or slices. Salad is delicious warm, room temp, or chilled.
Notes
Corn: if using frozen corn kernels, I don't thaw first.