Mexican Corn Salad

Step 1

Cut off kernels: Cut the corn off the cob (see photo in post or video for how I do this without getting corn everywhere!) If using frozen, do not thaw.

Step 2

Brown corn: Melt butter in a large skillet over high heat. Add garlic and stir for 10 seconds. Add corn and cook for 5 minutes, stirring every now and then, until you get lovely golden brown bits and the corn is cooked and sweet (don't stir constantly, harder to brown).

Step 3

Season corn: Add salt and pepper halfway through cooking corn.

Step 4

Toss with dressing: Transfer corn into large bowl. Add mayonnaise, sour cream, lime juice and parmesan. Toss well to combine - heat will "melt" dressing. Add coriander/cilantro, red onion, green onion and jalaepno. Toss again.

Step 5

Serve: Transfer to serving bowl. Crumble over cotija/feta and garnishes of choice. Serve warm or at room temperature.