Mexican Corn Salad

Step 1

Melt the butter in a large pan over medium high heat.

Step 2

Add the corn to the pan and cook for 3-5 minutes or until lightly charred. Season with salt and pepper to taste.

Step 3

Let the corn cool to room temperature, then place it in a bowl with the red bell pepper, onion, jalapeno and chopped cilantro.

Step 4

In a small bowl, whisk together the lime juice, crema, mayonnaise, cumin, smoked paprika and chili powder.

Step 5

Pour the dressing over the corn mixture and toss to coat. Sprinkle with cotija cheese, additional chili powder, and additional cilantro, then serve.

Step 6

Salad can be stored, covered in the fridge, for up to 8 hours before serving.