Ingredients
1 Tbsp. vegetable oil
8 ears yellow corn, husks removed and cut off the cob
1 poblano pepper, seeded and diced
6 green onions, thinly sliced, whites and greens separated
1 tsp. kosher salt, plus more to taste
1/2 tsp. black pepper, plus more to taste
2 garlic cloves, grated
3/4 c. crumbled Cotija cheese
3/4 c. chopped fresh cilantro
1/4 c. mayonnaise
1/4 c. sour cream
1 medium lime, zested and juiced
1 tsp. chili powder, plus more to taste
Directions
1
Heat a large cast-iron or stainless steel skillet over medium-high heat. Add the oil, then corn kernels, poblano, green onion whites, salt, and pepper. Cook until the corn begins to char, 8 to 10 minutes. Stir in the garlic. Remove from heat and transfer the mixture to a large bowl.
2
Add the cheese, cilantro, mayonnaise, sour cream, lime zest, lime juice, chili powder, and the green onion greens. Fold to combine. Season with salt, pepper, and chili powder to taste.
Tip: Replace the poblano pepper with a couple jalapeños or serranos for a spicy kick.
