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Melt the butter in a large pan over medium high heat.
Add the corn to the pan and cook for 3-5 minutes or until lightly charred. Season with salt and pepper to taste.
Let the corn cool to room temperature, then place it in a bowl with the red bell pepper, onion, jalapeno and chopped cilantro.
In a small bowl, whisk together the lime juice, crema, mayonnaise, cumin, smoked paprika and chili powder.
Pour the dressing over the corn mixture and toss to coat. Sprinkle with cotija cheese, additional chili powder, and additional cilantro, then serve.
Salad can be stored, covered in the fridge, for up to 8 hours before serving.