Ingredients:

  • 4 ears fresh corn, husks removed (or 4 cups frozen corn kernels), (approximately 600g)
  • 1 tablespoon olive oil, (15 ml)
  • Salt and freshly ground black pepper to taste
  • 1/2 cup mayonnaise, (120 ml)
  • 1/4 cup sour cream or Greek yogurt, (60 ml)
  • 2 tablespoons lime juice, freshly squeezed, (30 ml)
  • 1 tablespoon cilantro, chopped, (15 ml)
  • 1 small garlic clove, minced
  • 1/4 teaspoon chili powder (or to taste)
  • Pinch of cayenne pepper (optional)
  • Salt and freshly ground black pepper to taste
  • 1/2 cup crumbled cotija cheese (or feta cheese), (75g)
  • 1/4 cup red onion, finely diced, (40g)
  • 1 jalapeño, seeded and finely diced (optional), (10g)
  • 1/4 cup fresh cilantro, chopped, (15 ml)

Instructions:

  1. Prepare the Corn: Grill, pan-fry, or boil the corn. Grill Method: Brush corn with olive oil and grill over medium heat, turning occasionally, until kernels are lightly charred (approx. 10-15 minutes). Let cool slightly, then cut kernels from the cob. Pan-Fry Method: Heat olive oil in a large skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until lightly browned (approx. 8-10 minutes). Boil Method: Bring a large pot of salted water to a boil. Add corn and cook for 5-7 minutes, or until tender-crisp. Let cool slightly, then cut kernels from the cob.
  2. Make the Dressing: Whisk together mayonnaise, sour cream/yogurt, lime juice, cilantro, garlic, chili powder, cayenne pepper (if using), salt, and pepper in a small bowl.
  3. Assemble the Salad: In a large bowl, combine the cooked corn kernels, dressing, cotija cheese, red onion, jalapeño (if using), and cilantro.
  4. Toss & Season: Toss everything together gently until well combined. Taste and adjust seasonings as needed. Add more lime juice for extra zest or chili powder for extra heat.
  5. Serve: Serve immediately or chill for later. Garnish with extra cotija cheese and cilantro, if desired.