Mexican Corn Salad

Ingredients:

5 cups corn cut from the cob (~4 large ears)
2 tbsp / 30g butter
2 garlic cloves , minced
1/2 tsp each salt and pepper
1/4 cup mayonnaise (can cut down to 2 tbsp)
1/4 cup sour cream (or yoghurt)
1/2 cup parmesan cheese , finely grated
1 tbsp Jalapeno , deseeded and finely chopped (optional)
1 cup coriander / cilantro leaves , roughly chopped
1 cup green onion , finely sliced (~2 stems)
1/2 red onion , finely chopped
2 – 3 tbsp lime juice , fresh (plus more to taste)
Garnishes:
60g / 2 oz Cotija or Feta , crumbled (optional)
Jalapeno slices, coriander/cilantro leaves, lime wedges , optional

Instructions

Cut off kernels: Cut the corn off the cob (see photo in post or video for how I do this without getting corn everywhere!) If using frozen, do not thaw.

Brown corn: Melt butter in a large skillet over high heat. Add garlic and stir for 10 seconds. Add corn and cook for 5 minutes, stirring every now and then, until you get lovely golden brown bits and the corn is cooked and sweet (don’t stir constantly, harder to brown).

Season corn: Add salt and pepper halfway through cooking corn.

Toss with dressing: Transfer corn into large bowl. Add mayonnaise, sour cream, lime juice and parmesan. Toss well to combine – heat will “melt” dressing. Add coriander/cilantro, red onion, green onion and jalaepno. Toss again.
Serve: Transfer to serving bowl. Crumble over cotija/feta and garnishes of choice. Serve warm or at room temperature.