Servings 4 servings
Ingredients
- 8 ears corn, husks removed
- 1/2 cup diced red onion
- 4 Tablespoons unsalted butter
- 2/3 cup sour cream
- 2 Tablespoons fresh lime juice
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon cumin
- 1/2 cup cilantro, chopped
- 2 Tablespoons chopped fresh chives
- 1/2 cup crumbled Cotija cheese
Instructions
- Cook the corn on a grill or grill pan then use a sharp knife to slice off the kernels.
- In a large bowl, mix together the butter, sour cream, lime juice, smoked paprika, cumin, cilantro, Cotija cheese and a pinch of salt and pepper.
- Add the warm corn and diced onion to the bowl, then stir until every kernel is coated in the dressing.
- Taste and season the salad with additional salt and pepper as desired. Serve immediately.
Notes
- Eight cups of canned corn or frozen corn that has been thawed work great in this recipe, too. If you're not blistering either one first, melt your butter before mixing the dressing so it blends smoothly instead of clumping against cold corn.
- It’s not necessary but if you’d like to char the corn kernels, heat a cast-iron skillet on medium-high heat, then add the corn and sauté 3 to 5 minutes, stirring constantly, until kernels are lightly charred.
- If you’re making this recipe ahead of time, you can mix everything together up to 1 day in advance and keep it covered in the fridge.
- Sour cream can be swapped for blended cottage cheese (blend until smooth first) or plain Greek yogurt.
- Queso fresco, grated Parmesan cheese or crumbled feta can all be used in place of Cotija cheese.
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