Ingredients
- 4 cups fresh or frozen corn kernels (from 6–8 ears)
- 2 tbsp unsalted butter or olive oil
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 2 tbsp fresh lime juice (from 1–2 limes)
- 1/2 tsp chili powder, plus more for garnish
- 1/4 tsp smoked paprika (optional)
- 1/4 cup finely chopped fresh cilantro, plus more for garnish
- 1 small jalapeño, seeded and minced (optional)
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Heat butter or oil in a large skillet over medium-high heat. Add corn and cook for 5–7 minutes until tender and lightly charred. Let cool slightly.
- In a large bowl, mix mayo, sour cream, cotija cheese, lime juice, chili powder, and smoked paprika until smooth.
- Add cooled corn, cilantro, and jalapeño (if using) to the bowl. Stir gently to coat evenly.
- Season with salt and pepper to taste.
- Top with extra cotija, chili powder, and cilantro before serving.
Notes
- Use grilled corn for extra smoky flavor.
- Greek yogurt is a great mayo substitute for a lighter version.
- Feta or Parmesan can be used in place of cotija.
- Add hot sauce or extra chili powder for more heat.
- Serve warm, at room temperature, or chilled—great for make-ahead meals.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 5g
- Sodium: 290mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
