juice from 1 large limeabout 2 tablespoons, more if desired
1teaspoonchili powder
1/2teaspoonsmoked paprika
1/4teaspoonblack pepper
kosher salt to taste
3/4cupcrumbled Mexican cheese like queso fresco or Cotija
1/4cupchopped cilantro
Instructions
Cut corn from cobs. Heat an extra large skillet to medium heat and add butter or oil. Cook corn, tossing occasionally, until toasted and slightly brown, about 5 minutes. Add garlic and cook for an additional 30 seconds. Remove from heat.
Combine mayo, sour cream, lime zest and juice, chili powder, smoked paprika and pepper. Toss to combine and then gently stir in cheese and cilantro. Taste and then add kosher salt to taste. Optional: Add additional lime juice to taste.
This salad can be served warm, or chilled and served cold. If served cold, I find it usually needs an extra squeeze of lime juice right before serving.
Notes
If you don't have access to the Mexican cheeses (which should be available at most normal grocery stores) you could use feta, or even fresh Parmesan. If you use feta, you may want to do a little less than the recipe calls for since it's so strong.
Author: Our Best Bites
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