Prep Time: 10 minutes | Cook Time: 5 minutes
- 5 ears corn, silk and husks removed
- 1 1/2 Tbsp olive oil
- 2 cloves garlic
- 2 Tbsp mayonnaise
- 2 Tbsp sour cream
- 1 lime, zested and juiced
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1/2 tsp kosher salt
- 3/4 cup crumbled queso fresco
- 2 Tbsp Chopped cilantro
Cut corn from cobs. Heat a large skillet over medium heat and add the olive oil. Add the corn and cook, stirring occasionally, until toasted and some kernels are slightly brown, about 5 minutes. Add the garlic to the pan and cook 30 seconds to a minute. Remove from heat.
Meanwhile in a medium bowl stir together the mayo, sour cream, lime juice and zest, chili powder, paprika, pepper and salt. Combine the sauce and the corn in the bowl and toss to combine. Stir in the cheese and cilantro and serve.
Serve with extra chopped cilantro.
If you like it hot, add in a chopped jalapeño with the corn.
Perfect PairingWhy not serve this salad during a Tex Mex brunch?