Ingredients:

  • 2 tablespoons (30ml) olive oil
  • 4 cups (500g) corn kernels (fresh, frozen, or canned, drained)
  • 1/2 cup (115g) mayonnaise
  • 1/2 cup (115g) sour cream
  • 1/2 cup (55g) crumbled cotija cheese
  • 1/4 cup (6g) chopped fresh cilantro
  • 1 jalapeño, seeded and finely diced
  • 2 tablespoons (30ml) lime juice, freshly squeezed
  • 1 teaspoon (5g) chili powder
  • 1/2 teaspoon (3g) smoked paprika
  • 1/4 teaspoon (1g) garlic powder
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add the corn kernels and sauté until lightly browned and slightly charred, about 8-10 minutes, stirring occasionally. Remove from heat and let cool slightly.
  2. In a large mixing bowl, combine mayonnaise, sour cream, cotija cheese, cilantro, jalapeño, lime juice, chili powder, smoked paprika, garlic powder, salt, and pepper.
  3. Stir in the sautéed corn kernels until well combined.
  4. Taste and adjust seasoning as needed, adding more lime juice, chili powder, salt, or pepper to taste.
  5. For best flavor, cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  6. Transfer to a serving dish and garnish with extra cotija cheese and cilantro, if desired. Serve with tortilla chips or crudités.