Ingredients

¼ cup mayo

3 tablespoons sour cream

Juice of 1 lime (about 2 tablespoons)

½ teaspoon hot sauce

¼ teaspoon chili powder

¼ teaspoon garlic salt

¼ teaspoon cumin

¼ teaspoon smoked paprika

¼ teaspoon pepper

4 large ears of fresh corn

1 tablespoon avocado oil (can substitute olive oil)

1 tablespoon butter

½ teaspoon salt

3 cloves garlic, minced

1 jalapeno, seeded and diced

½ cup red onion, finely diced

¼ cup fresh cilantro, roughly chopped

½ cup crumbled Cotija cheese

Instructions

Step 1: In a small bowl, combine the mayo, sour cream, lime juice, hot sauce, chili powder, garlic salt, cumin, smoked paprika, and pepper to make the dressing. Set aside.

Step 2: Husk the corn and remove the silk. Stand each ear flat-side down and carefully cut the kernels off using a sharp chef’s knife.

Step 3: Heat the avocado oil and butter together in a large skillet over medium-high heat. A cast iron skillet works best for even cooking.

Step 4: Add the corn kernels to the skillet and sprinkle with salt. Cook for about 4 minutes, stirring only occasionally to allow the corn to develop a bit of color.

Step 5: Stir in the minced garlic, diced jalapeno, and red onion. Cook for 1 more minute, then remove the skillet from heat and let the mixture cool for 2 to 3 minutes.

Step 6: Add the chopped cilantro and the prepared dressing to the skillet. Toss everything gently to combine. Fold in most of the Cotija cheese, reserving a little for garnish.

Step 7: Transfer the salad to a serving bowl and sprinkle the remaining cheese on top. This dish can be served immediately or covered and chilled for up to one day.

Step 8: Enjoy alongside burgers, baked tacos, chili cheese dogs, chicken or beef enchiladas, and other favorite dishes.

Tips & Variations

For convenience, frozen or canned corn can be used—simply thaw or drain it well before cooking.

Add extra heat by leaving some seeds in the jalapeno or topping with a dash of cayenne pepper.

Substitute Cotija cheese with feta for a similar salty flavor if unavailable.

Grilling the corn before cutting off the kernels adds a smoky depth to the salad.

FAQs

Can I use canned or frozen corn instead of fresh?

Yes, you can substitute with canned or frozen corn. If using canned, drain thoroughly. For frozen, thaw and drain before cooking. Adjust cooking time as needed since these may require less time to warm through.

Can I make this salad ahead of time?

This salad can be made a few hours ahead and stored in the refrigerator. However, for the best texture and flavor, serve within one day as the dressing can cause the salad to become a bit soggy over time.