- 6 ears of corn, husked
- 3 Tbsp sour cream
- 6 Tbsp mayonnaise
- 4 Tbsp fresh lime juice
- 1/2 tsp ground cumin
- 3/4 tsp smoked paprika
- 1/2 tsp chili powder
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1/2 cup crumbled cotija cheese
- 1/2 red onion, minced
- 1/3-1/2 bunch cilantro, chopped
Heat a grill to medium heat. Add the corn, turning occasionally until slightly charred on each side.
Remove from the grill and allowto cool for a few minutes.
Holding the corn by the smallend, cut off all the kernels.
Place the kernels in a big bowl and add all remaining ingredients.
Fold gently with a rubber spatula, seasoning with additional salt as needed. Serve slightly warm, room temperature or cold.
Heather Dombos comes from a long, southern tradition of hospitality and hearty cooking. You can usually find her in the kitchen whipping up something special for family and friends.