INGREDIENTS
- 4 cups sweet corn, (**See Notes below, thawed, drained, or cut off the cob)
- 1 tablespoon olive oil
- 1/2 cup red onion, chopped
- 1/4 cup green onion, chopped
- 1 jalapeno, seeded and diced
- 1/4 cup cilantro, chopped
- 1 garlic clove, minced
- 1/2 cup cojita cheese
- 2 1/2 tablespoons sour cream
- 2 tablespoons mayo
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 4 tablespoons fresh lime juice, from 2 limes
garnish (optional)
- chopped cilantro
- extra cojita cheese
INSTRUCTIONS
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Cut corn kernels off of cob, or drain canned or thawed corn.
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Heat oil in a large skillet over high heat. Carefully spoon corn into the skillet and cook for about 8-10 minutes, or until corn starts to brown. Remove from heat and transfer to a large mixing bowl and allow to cool.
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Once the corn has cooled, add all remaining ingredients to the mixing bowl and stir until combined well.
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Garnish with additional chopped cilantro and extra cojita cheese if desired. Serve cold and enjoy!