Ingredients
- 8 cup corn (about 5 ears), cut from the cob (5 cans)
- 2 tbsp olive oil
- 1 red bell pepper (chopped)
- 1 red onion (finely chopped)
- 1 cup fresh cilantro (chopped)
- 12 green onions (chopped)
- 2 jalapeno peppers (diced and de-seeded)
- 1 avocado (chopped)
- 1/2 cup lime juice
- 1 tbsp cumin
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 cup cotija or feta cheese
Prep Time: 0:10
Cook Time: 0:10
Total Time: :
Directions
- Cut the corn off the cob. I used 5 ears to get about 4 cups. You can also use canned corn or frozen corn. If using frozen, no need to thaw it out.
- Heat the olive oil in a large skillet over high heat. Add the corn and stir it around. Cook for about 3 to 5 minutes or until the corn starts to char, which is why we're using high heat. If using frozen corn, you will need a couple minutes extra to get the right charred bits.
- Transfer the corn to a large bowl and let it cool for a couple minutes.
- To the same bowl, add the remaining ingredients. Stir everything together until well combined. Adjust lime juice and salt and pepper as necessary.
- To serve garnish with additional cheese and cilantro, if preferred.