Ingredients:

  • 6 ears of corn, kernels removed (approximately 4 cups / 950ml) or 2 (15 ounce/425g) cans of whole kernel corn, drained
  • 1 tablespoon (15ml) olive oil (if using fresh corn)
  • 1/2 cup (120ml) mayonnaise
  • 1/4 cup (60ml) Mexican crema or sour cream (or Greek yogurt for a tangier kick)
  • 1/4 cup (55g) crumbled cotija cheese (or feta, if you're in a pinch, but it's not quite the same)
  • 1/4 cup (packed, 10g) chopped fresh cilantro
  • 1 jalapeño, seeded and finely minced (optional, adjust to your spice tolerance)
  • 1 clove garlic, minced
  • 1 lime, juiced (approximately 2 tablespoons / 30ml)
  • 1 teaspoon chili powder (or Tajin seasoning if you're feeling fancy)
  • 1/4 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)

Instructions:

  1. If using fresh corn, heat olive oil in a large skillet over medium heat. Add corn kernels and cook, stirring occasionally, until tender and slightly charred, about 5-7 minutes. If using canned corn, skip this step (just drain well). Let cool slightly.
  2. In the large bowl, combine mayonnaise, Mexican crema (or sour cream/Greek yogurt), cotija cheese, cilantro, jalapeño (if using), garlic, lime juice, chili powder, salt, and pepper. Whisk until smooth.
  3. Add the cooked corn (or drained canned corn) to the dressing. Stir to coat evenly.
  4. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  5. Taste and adjust seasoning as needed (more lime juice for brightness, more chili powder for heat). Garnish with extra cilantro and cotija cheese, if desired.