Mexican Street Corn Salad

 Saving this here for next year's garden club.

Mexican Street Corn Salad

3 to 4 c. frozen or fresh corn kernels, OR 6 to 7 ears fresh corn on the cob

1 T. butter

1 T. oil

¼ c. mayonnaise

¼ c. sour cream

¼ c. chopped fresh cilantro, plus more garnish

2 T. fresh lime juice

1 t. chili powder

1 t. salt

1/8 t. pepper

¼ t. ground cumin

¼ t. paprika

½ c. mexican blend cheese

Lime wedges, for garnish

For the corn: heat the butter and oil in a skillet. Add the corn in an even layer and let cook for 1-2 minutes without stirring. Continue to cook, stirring until golden brown, about 2-3 minutes. For corn on the cob, brush the corn with oil or melted butter and grill over medium heat until golden and starting to char, 3-4 minutes. When cool enough to handle, cut the kernels off the cob.

For the dressing: in a medium bowl, whisk together the mayo, sour cream, cilantro, lime juice, chili powder, salt, pepper, cumin and  paprika.

Add the corn kernels and stir to combine well (add the corn while slightly warm). Add additional salt and pepper, if needed.

Sprinkle cheese over the top, and more cilantro, and serve with fresh lime wedges. Can be served warm, or chilled.  Delicious!!