You’ll need about 5 ears of corn. I love making this with fresh sweet corn, but you could also use frozen fresh corn. I would just avoid canned. You’ll cook the corn in a hot skillet and it will kind of pop around like popcorn. Since corn is so sweet, it tends to char easily. You want those nice blacked spots, but you don’t want it to burn so just keep an eye on it. You’ll toss some garlic in there at the last minute. When that’s off the heat you’ll mix up a quick dressing of sour cream, mayo, chili powder, lime zest and juice, salt and pepper, and a little smoked paprika for smokiness. When it comes to cheese, look for Mexican cheese like Cotija or Queso Fresco at the grocery store. They come in round blocks. You can also sub feta or even fresh crumbled parmesan. You’ll mix all of that into the hot corn, along with some chopped cilantro, and mix it all up. The great thing is that this salad can be served right away, warm, or it can be chilled in the fridge and served cold. I personally like it warm, but it’s great cold as well! This is such a great summer side dish to go along side grilled meats, or taken to a pot luck for something unique. Try it and let me know what you think!
