Ingredients
7 ears corn, husks removed
½ cup red onion, finely diced
¼ cup cilantro, chopped
¼ cup chives, finely chopped (.5 oz container)
2 limes for juicing
½ cup Cotija or Queso Fresca, crumbled, plus more for topping
2 tbsp olive oil, plus more for corn
1 tsp cumin seeds (or 1/2 tsp ground cumin)
1 tsp smoked paprika
½ cup sour cream
Salt and pepper for seasoning
Directions
Step 1
Preheat grill or grill pan to char the corn. The exact heat/temp will depend on your cooking apparatus so go with whatever you feel will yield you a light char on the corn.
Step 2
Prep corn by drizzling olive oil all over and seasoning with salt and pepper. I like to do this in a baking sheet so I can just spin the corn around and make sure all sides are coated and seasoned.
7 ears corn, husks removed
2 tbsp olive oil, plus more for corn
Salt and pepper for seasoning
Step 3
Cook corn for 5-10 minutes, rotating occasionally, until all sides of the corn are either cooked or lightly charred.
Step 4
Let cool and then use a knife to cut off the corn kernels.
Step 5
In a small pan heat olive oil over medium heat. Add in cumin seeds and smoked paprika and cook for 1-2 minutes - just until "bloomed" and fragrant. You do NOT want to burn the spices! We're just extracting flavor and making a spiced olive oil.
2 tbsp olive oil, plus more for corn
1 tsp cumin seeds (or 1/2 tsp ground cumin)
1 tsp smoked paprika
Step 6
Add spiced olive oil to a large bowl and mix in the other wet ingredients to create a sauce. You need about 2-4 tbsp lime juice so juice accordingly - I suggest going on the lighter end, tasting the final product, and then adjusting to your taste preference.
2 tbsp olive oil, plus more for corn
1 tsp cumin seeds (or 1/2 tsp ground cumin)
1 tsp smoked paprika
2 limes for juicing
½ cup sour cream
½ cup Cotija or Queso Fresca, crumbled, plus more for topping
Step 7
Add in all of the remaining ingredients, mix to combine, and taste for seasoning. You may need to add extra salt and/or lime juice.
½ cup red onion, finely diced
¼ cup cilantro, chopped
¼ cup chives, finely chopped (.5 oz container)
7 ears corn, husks removed
Salt and pepper for seasoning
2 limes for juicing
Step 8
You can eat this straight away, but I find letting it sit and chill for at least an hour helps marry the flavors together and the chill makes it all the more pleasant. Top with some extra cotija just to make it pretty.
½ cup Cotija or Queso Fresca, crumbled, plus more for topping
Step 9
ENJOY!
