Ingredients:

  • 6 ears fresh corn, shucked (or 6 cups frozen corn, thawed)
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 2 tablespoons chopped fresh cilantro
  • 1-2 tablespoons lime juice, from about 1 lime
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • Pinch of cayenne pepper (optional, for extra heat)
  • ½ cup crumbled Cotija cheese (or feta cheese)
  • Chili powder, for garnish (optional)
  • Lime wedges, for serving (optional)

Instructions:

  1. Preheat grill or heat oil in a skillet over medium-high heat. Grill or pan-fry corn until lightly charred and tender, turning occasionally. Alternatively, boil fresh corn for 5-7 minutes. If using frozen corn, sauté until heated through.
  2. Let the corn cool slightly. Using a sharp knife, carefully cut the kernels off the cob. Transfer to a large bowl.
  3. In a small bowl, whisk together the mayonnaise, sour cream, cilantro, lime juice, chili powder, garlic powder, and cayenne pepper (if using).
  4. Pour the dressing over the corn and toss to coat. Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes to allow the flavours to meld.
  5. Before serving, stir the salad and top with crumbled Cotija cheese and a sprinkle of chili powder (if using). Serve with lime wedges, if desired.