Ingredients

• ●8 ears Corn on the cob, husked
• ●1/4 cup Vegetable oil
• ●1 medium White onion, finely chopped
• ●2 cloves Garlic, minced
• ●1-2 Jalapeño, seeded and minced
• ●1/2 cup Mayonnaise
• ●1/4 cup Sour cream or Mexican crema
• ●1/2 cup Cotija cheese, crumbled
• ●1/4 cup Fresh cilantro, chopped
• ●2 limes Lime juice
• ●to taste Chili powder
• ●to taste Salt
• ●to taste Black pepper

Instructions

1. 1Preheat grill to medium-high heat. Brush corn with vegetable oil and grill, turning occasionally, until kernels are lightly charred (about 10-12 minutes). Alternatively, roast in a 400°F oven for about 20 minutes.
2. 2Let the corn cool slightly, then cut the kernels off the cob.
3. 3Heat remaining vegetable oil in a large skillet over medium heat. Add onion and cook until softened (about 5 minutes). Add garlic and jalapeño (if using) and cook for another minute until fragrant.
4. 4In a large bowl, combine the corn kernels, sautéed onion mixture, mayonnaise, sour cream, Cotija cheese, and cilantro. Stir well to combine.
5. 5Add lime juice, chili powder, salt, and pepper to taste. Adjust the seasoning as needed.
6. 6Cover and refrigerate for at least 30 minutes to allow the flavors to meld.