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Mexican street corn-off-the-cob salad

4.91 from 11 votes
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Ingredients
  

  • 6 cups fresh corn kernels from about 6 regular-sized ears
  • 2 tbs avocado oil
  • 1/2 cup red onion, finely chopped
  • 1/2 cup jalapeños, finely diced about 2 peppers — I seed one and keep seeds in the other
  • 1/2 cup cilantro, chopped
  • 1.5 tsp salt
  • 1 tsp black pepper
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/4 tsp granulated garlic
  • 1/3 cup sour cream
  • 1/3 cup mayonnaise
  • 1/3 cup cojita cheese
  • 1/4 cup fresh lime juice

Instructions
 

  • Preheat oven to 400 degrees. (Instead of cooking the corn in a skillet, I like to roast it.)
  • Cut the corn off the cobs. Place foil on a baking sheet and spread corn with 2-3 tablespoons of avocado oil.
  • Once your oven is heated, cook for 14 minutes. Remove from the oven, stir, and cook another 3 to 4 minutes. (You can also cook it in a skillet or grill it. But you want to cook it until it's a bit charred.)
  • Let cool for a few minutes.
  • After you have measured out your spices, chopped your cilantro, and diced your onion and jalapeños (wear latex gloves!), simply mix everything together.
  • This corn is even better, if possible, the next day.
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