Instructions

1. 1

   Cut the kernels from the corn cobs. Heat a large skillet over medium-high heat and melt the butter. Add the corn and jalapeño, then cook for 8 to 10 minutes, stirring occasionally, until the corn develops browned spots and smells slightly sweet and smoky.

2. 2

   While the corn cooks, whisk together the mayonnaise, sour cream, garlic, lime juice, chili powder, smoked paprika, salt, and pepper in a large bowl until smooth and creamy.

3. 3

   Let the corn cool for about 5 minutes so the dressing stays thick instead of separating. Add the warm corn mixture to the bowl and stir until every kernel is coated.

4. 4

   Fold in the cotija cheese and cilantro. The salad should look creamy with small pockets of crumbly cheese throughout.

5. 5

   Taste and adjust with more lime juice, salt, or chili powder if needed. Serve warm, room temperature, or chilled.