Ingredients:

  • 4 cups (approx. 600g) frozen corn kernels, thawed (or fresh corn cut from about 4 ears)
  • 1 tablespoon (15ml) olive oil
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for extra kick)
  • Salt and freshly ground black pepper to taste
  • 1 cup (225g) mayonnaise
  • 1/2 cup (115g) sour cream
  • 1/2 cup (115g) crumbled cotija cheese (or queso fresco), plus extra for garnish
  • 1/4 cup (approx. 15g) chopped fresh cilantro, plus extra for garnish
  • 2 tablespoons lime juice (from about 1 lime)
  • 1 jalapeño, seeded and finely diced (optional, adjust to your spice preference)
  • Cooking spray

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add corn, smoked paprika, cayenne pepper (if using), salt, and pepper. Sauté, stirring occasionally, until corn is lightly browned and slightly charred, about 5-7 minutes. If using fresh corn, cook until tender-crisp.
  2. If desired, lightly coat the cooked corn in cooking spray and char it under the broiler for a few minutes, watching carefully to prevent burning.
  3. In a large mixing bowl, combine mayonnaise, sour cream, cotija cheese, cilantro, lime juice, and jalapeño (if using). Mix well.
  4. Add the sautéed corn to the creamy mixture and gently fold to combine.
  5. Taste and adjust seasonings as needed (more salt, lime juice, or cayenne pepper). Cover and refrigerate for at least 30 minutes to allow flavors to meld (or serve immediately if you're impatient, like me!).
  6. Before serving, garnish with extra cotija cheese and cilantro. Serve with tortilla chips, crackers, crudités, or anything else your heart desires!