Ingredients
- 2 tbsp high heat cooking oil
- 5 to 6 ears of corn OR 2 12oz cans of fresh or frozen corn salt and pepper to taste
- 3 limes zested and juiced
- ⅓ cup red onion small dice
- ⅓ cup mayonnaise
- ½ cup sour cream
- 2 tsp chili powder or Tajín
- 1 tsp ground cumin
- ¾ tsp smoked paprika
- 3 ounces of Cotija cheese crumbled about ¾ cup
- 1 cup cooked black beans
- Optional: 1 jalapeño pepper seeded, finely minced ½ cup chopped cilantro leaves
Instructions
- In a large pan, heat oil on medium-high heat, add corn, season with salt and pepper to taste.
- Cook for 5-7 minutes, or until the corn is lightly brown and charred.
- While corn is cooking, chop red onion, zest, and juice limes, and chop optional cilantro and jalapeño
- Transfer warm corn to a bowl and toss with Arizona dairy sour cream, mayonnaise, lime juice, zest, and mix.
- Finally, add in chili, cumin, paprika, and Cotija cheese, add optional beans and jalapeño.
- Garnish with additional cilantro, cheese, and chili powder.
- Serve warm and creamy, or refrigerate and enjoy.
Video
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