Mexican Street Corn Salad

Step 1

Melt 2 tablespoons butter in a large skillet over medium-high heat. To the skillet, add 3 cups sweet corn kernels and cook until the corn kernels are slightly charred. Add 3 garlic cloves and cook until fragrant, about 1 minute. Remove from the pan and set to the side to cool.

Step 2

In a large mixing bowl, combine 3 tablespoons mayonnaise, 3 tablespoons Mexican crema, juice and zest of 1 lime, 1/2 teaspoon chili powder, 1/2 teaspoon smoked paprika, and 1/4 teaspoon fine sea salt.

Step 3

Add the cooled corn, 1/4 cup Cotija cheese, 1 jalapeno, and 1/4 cup cilantro, and gently fold together. Add more salt to taste if needed.

Step 4

Serve immediately or chill in the fridge until you are ready to serve.