Start by charring the corn to develop a deep, smoky flavor. If using fresh corn, cut the kernels off the cob. Use this corn stripper tool to make the job easier.

For frozen corn, ensure it’s thawed and patted dry to remove excess moisture. Heat a large skillet over medium-high heat and melt the butter.

Add the corn and cook for about 5–7 minutes, stirring occasionally, until the kernels develop a golden-brown char. This caramelization is key to the salad’s signature flavor.

While the corn cools slightly, prepare the dressing. In a large mixing bowl, combine the mayonnaise, sour cream, minced garlic, lime juice, chili powder, smoked paprika, and cayenne pepper if desired.

Add the slightly cooled corn to the bowl with the dressing and stir until each kernel is well-coated. Fold in the crumbled cotija cheese and chopped cilantro.

Transfer the salad to a serving bowl and garnish with additional cotija cheese and a sprinkle of chili powder. A final squeeze of lime just before serving enhances the flavors.