Ingredients:

  • 4 cups fresh corn kernels (approximately 4 ears)
  • 1 clove garlic, finely minced
  • 1 jalapeño, seeded and finely diced
  • 3 tbsp mayonnaise
  • 2 tbsp Greek yogurt
  • 2 tbsp fresh lime juice
  • 1 tsp lime zest
  • 1/2 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/2 tsp kosher salt
  • 1/2 cup crumbled Cotija cheese
  • 1/2 cup fresh cilantro, chopped
  • 3 green onions, thinly sliced

Instructions:

  1. Shuck 4 ears of corn and remove the silk. Note: Use a bundt pan to hold the corn upright while cutting to catch all the kernels.
  2. Heat a large skillet over medium high heat with a tiny splash of oil. Cook 5 minutes until kernels are golden and popping.
  3. Stir in 1 clove minced garlic and 1 finely diced jalapeño. Note: Only cook for 30 seconds to prevent the garlic from burning.
  4. Transfer the warm corn to a large bowl. Wait 2 minutes so the mayo doesn't melt into oil.
  5. In a small jar, combine 3 tbsp mayonnaise, 2 tbsp Greek yogurt, 2 tbsp lime juice, and 1 tsp zest.
  6. Sprinkle 1/2 tsp smoked paprika, 1/2 tsp chili powder, and 1/2 tsp kosher salt over the corn.
  7. Pour the dressing over the corn and toss until every kernel is velvety and coated.
  8. Fold in 1/2 cup crumbled Cotija cheese and 3 thinly sliced green onions.
  9. Stir in 1/2 cup chopped fresh cilantro.
  10. Adjust salt or lime if needed until the flavors are bright and zingy.