4 C. corn kernals, fresh or frozen (thaw if frozen)
salt and pepper to taste
1 red bell pepper, finely chopped
1/4 C. red onion, finely chopped
1 jalapeno, seeds and ribs removed, finely chopped
1/2 C. fresh cilantro leaves, chopped
3 T. lime juice
1/4 C. sour cream
2 T. mayonnaise
1/2 t. cumin
1/4 t. smoked paprika
1/2 t. chili powder
1/3 c. queso fresco, crumbled
Melt the butter in a large pan over medium heat. Add the cornto the pan and cook 3-5 minutes or until lightly charred. Season with salt and pepper to taste. Let the corn cool to room temperature, then place in a bowl with the red pepper, jalapeno, onion, and cilantro. In a small bowl, whisk together the lime juice, sour cream, mayo, and spices. Pour the dressing over the corn mixture and toss to coat. Sprinkle with the queso fresco, some cilantro, and a little chili powder. You can make it ahead of time, just wait to put the queso fresco, cilantro, and spices on until you're ready to serve it.
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