- 6 ears of corn enough for about 6 cups of corn
- 1 tablespoon olive oil
- 1 red bell pepper chopped
- 2-3 jalapeno peppers* chopped (optional – see NOTES)
- 1 small red onion chopped
- 1 avocado chopped
- ¾ cup fresh cilantro chopped
- ¼ cup fresh lime juice
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste about ½ teaspoon each is good
- 1 teaspoon hot sauce optional
- ¼ cup Mexican crema or sour cream
- ¼ cup mayonnaise
- ¾ cup queso fresco or crumbled cotija cheese
Instructions
- Cut the corn from the cobs. Heat the olive oil in a large pan and cook the corn for 8-9 minutes, stirring, or until the corn browns and chars. Alternatively, you can grill the corn to get the char, then cool and slice off the corn kernels.
- Next, add the charred corn to a large mixing bowl and stir in the remaining ingredients.
- Mix everything together until the corn is nice and creamy and the ingredients are uniformly mixed.
- Top with a bit of extra crumbly cheese and fresh cilantro.
