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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.