Servings: 8

1 T butter (or olive oil) 1 T butter (or olive oil)
4 c corn kernels fresh or frozen (thaw if using frozen) 4 c corn kernels fresh or frozen (thaw if using frozen)
salt and pepper to taste salt and pepper to taste
1 red bell pepper cored, seeded and finely chopped 1 red bell pepper cored, seeded and finely chopped
¼ c red onion finely chopped ¼ c red onion finely chopped
1-2 jalapenos seeded and ribs removed, then finely chopped 1 to 2 jalapenos seeded and ribs removed, then finely chopped
½ c fresh cilantro leaves chopped, plus more for garnish ½ c fresh cilantro leaves chopped, plus more for garnish
3 tablespoons lime juice 3 tablespoons lime juice
¼ cup Mexican crema or sour cream ¼ cup Mexican crema or sour cream
2 T mayonnaise 2 T mayonnaise
½ t cumin ½ t cumin
¼ t (heaping) smoked paprika ¼ t (heaping) smoked paprika
½ t chili powder ½ t chili powder
½ c cotija cheese finely crumbled ½ c cotija cheese finely crumbled

Heat the butter/oil in a large pan over medium high heat.
Add the corn to the pan and cook for 3 to 5 minutes or longer if needed until lightly charred. Season with salt and pepper to taste.
Let the corn cool to room temperature, then place it in a bowl with the red bell pepper, onion, jalapeno and chopped cilantro. Put it in the fridge.
In a small bowl, whisk together the lime juice, crema, mayonnaise, cumin, smoked paprika and chili powder.
Pour the dressing over the corn mixture and toss to coat. Sprinkle with cotija cheese, additional chili powder, and additional cilantro, then serve.
Salad can be stored, covered in the fridge, for up to 8 hours before serving. Delish on street tacos.

She usually makes double the dressing and pours to taste. She rarely ends up with any left over, but if she does, it makes great chip dip when you add the cotija.  She usually makes double the dressing and pours to taste. She rarely ends up with any left over, but if she does, it makes great chip dip when you add the cotija.