# Components:
→ Vegetables
01 - 4 cups corn kernels (about 5 ears of fresh corn, or 3 cups frozen and thawed)
02 - 1/2 small red onion, finely diced
03 - 1 jalapeño, seeded and finely chopped
04 - 1/2 cup fresh cilantro, chopped
→ Cheese
05 - 3/4 cup cotija cheese, crumbled
→ Dressing
06 - 3 tablespoons mayonnaise
07 - 3 tablespoons sour cream or Mexican crema
08 - 1 clove garlic, minced
09 - 1 teaspoon chili powder
10 - 1/2 teaspoon smoked paprika
11 - Juice of 1 lime (about 2 tablespoons)
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper
→ Garnish
14 - Lime wedges
15 - Extra chili powder or Tajín (optional)
# Method:
01 - If using fresh corn, heat a grill pan or skillet over high heat. Spread corn kernels evenly and cook, stirring occasionally, until lightly charred (about 5–7 minutes). If using frozen corn, thaw and pat dry before charring. Let cool slightly.
02 - In a large bowl, combine the charred corn, red onion, jalapeño, and cilantro.
03 - In a separate small bowl, whisk together mayonnaise, sour cream, garlic, chili powder, smoked paprika, lime juice, salt, and pepper until smooth.
04 - Pour the dressing over the corn mixture. Toss well to coat everything evenly.
05 - Add the crumbled cotija cheese and gently fold to distribute.
06 - Taste and adjust seasoning if needed. Serve chilled or at room temperature. Garnish with extra cotija, more cilantro, lime wedges, and a sprinkle of chili powder or Tajín, if desired.
