A delicious side dish inspired by Mexican Elote Corn. Add some chicken or other grilled protein to turn this into a one dish meal!
8 ears of corn, husked
1/2 heaping tsp. cumin
1/2 heaping tsp. smoked paprika
1/2 heaping tsp. chipotle chili powder
1/2 tsp. salt
1/4 tsp. black pepper
2 limes, zested and juiced
2 scallions, sliced
1/2 jalapeno, chopped (veins and seeds removed)
1/2 C. chopped cilantro
1/2 C. crumbled Queso Fresco or Cotija cheese (Cotija is saltier, more like Feta)
3 Tbls. sour cream or plain greek yogurt
5 Tbls. mayonaise
Combine sour cream and mayonnaise and set aside.
Husk corn and place on grill. Grill Corn, turning a few times to char all sides, about 10 minutes total. (Alternatively, you could use 8 cups frozen corn, charred in a skillet). Cut kernels off of corn cobs and add to large bowl.
Add remaining ingredients and toss to combine.
Taste and adjust seasonings as needed.