1 tablespoon butter
1 tablespoon oil
¼ cup mayonnaise, light or regular
¼ cup sour cream, light or regular
¼ cup chopped fresh cilantro, plus more for topping
2 tablespoons fresh lime juice
1 teaspoon chili powder
1 teaspoon salt, I use coarse, kosher salt
¼ teaspoon ground cumin
⅛ to ¼ teaspoon smoked paprika, can sub regular paprika
Pinch black pepper, I use coarsely ground
¼ to ½ cup crumbled cheese, like queso fresco, cotija, or feta
Lime wedges or slices, for garnish
For the corn: for corn kernels, heat the butter and oil in a skillet until sizzling. Add the corn in an even layer and let cook for 1-2 minutes without stirring. Continue to cook, tossing, until sizzling and golden, another 2-3 minutes.
For the dressing: in a medium bowl, whisk together the mayo, sour cream, cilantro, lime juice, chili powder, salt, cumin, paprika and pepper.
Add the corn kernels and stir to combine well (I like to add the corn when it is still slightly warm). Add additional salt and pepper to taste, if needed.
Sprinkle top of salad with cheese, additional cilantro, and serve with fresh lime wedges or slices. Salad is delicious warm, room temp, or chilled.
Recipe and image from Mel's Kitchen Cafe
