Ingredients

• 5 cups corn cut from the cob (~4 large ears) (or frozen corn, not thawed)
• 2 tbsp 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 yogurt)
• 1/2 cup parmesan cheese , finely grated
• 1 tbsp Jalapeno, deseeded and finely chopped (optional)
• 1 cup 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)

Garnish

• 2 oz. Cotija or Feta
• Jalapeno slices
• Cilantro leaves
• lime wedges

Instructions

1. Cut off kernels: Cut the corn off the cob. If using frozen, do not thaw.
2. 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).
3. Season corn: Add salt and pepper halfway through cooking corn.
4. 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 cilantro, red onion, green onion and jalapeno. Toss again.

Serve: Transfer to serving bowl. Crumble  cotija/feta and garnishes of choice over corn. Serve warm or at room temperature.