Mexican Street Corn Salad {Esquites}

melskitchencafe.com

Ashley Bond

3 to 4 cups frozen or fresh corn kernels OR 6 to 7 ears fresh corn on the cob

1 tablespoon butter

1 tablespoon oil

¼ cup mayonnaise, light or regular

¼ cup sour cream, light or regular

¼ cup chopped fresh cilantro, plus more for topping

2 tablespoons fresh lime juice

1 teaspoon chili powder

1 teaspoon salt (I use coarse, kosher salt)

¼ teaspoon ground cumin

⅛ to ¼ teaspoon smoked paprika (can sub regular paprika)

Pinch black pepper (I use coarsely ground)

¼ to ½ cup crumbled cheese (like queso fresco, cotija, or feta)

Lime wedges or slices, for garnish

Directions at melskitchencafe.com

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