Ingredients
- 6 ears of corn, kernels cut from cobs (~6 cups)
- 2–3 jalapeños, chopped
- 2 garlic cloves, minced
- 2 tbsp plus 1 tsp vegetable oil, divided
Dressing
- 3 tbsp lime juice (~2 limes), plus extra to finish
- 3 tbsp sour cream
- 1 tbsp mayonnaise
- 1/2 tsp chili powder
- Salt to taste
To finish
- 100g cotija or goat cheese, crumbled
- 1/4 cup fresh cilantro, roughly chopped
- 3 scallions, thinly sliced
Instructions
Cook
- Heat 2 tbsp oil in a large skillet over medium heat. Add jalapeños and sauté until softened, 2–3 minutes.
- Add remaining 1 tsp oil and the corn kernels. Cook, stirring occasionally, until tender and lightly charred, 5–7 minutes.
- Stir in garlic and chili powder. Cook 1–2 minutes until fragrant.
Dress
- Whisk together lime juice, sour cream, mayonnaise, and salt in a small bowl.
- Remove skillet from heat. Stir in dressing, cheese, cilantro, and scallions.
- Taste and adjust lime and salt.
Storage
- Best served immediately. Leftovers keep refrigerated up to 2 days — reheat gently or serve cold.
Variations
- Spicier — leave the jalapeño seeds in, or add a pinch of cayenne to the dressing.
- On the cob — grill whole cobs and brush the dressing directly on before finishing with cheese and cilantro.
- Dairy-free — use vegan mayo and skip the cheese, or use a vegan cotija alternative.
Added Aug 27, 2026 · Updated Aug 27, 2026