Charred Corn and Cotija Street Corn Salad

Melt 1 tbsp unsalted butter in a large cast-iron skillet over high heat. Add 4 cups sweet corn kernels in an even layer. Let them cook undisturbed for 2 to 3 minutes until deeply charred on the bottom.

Toss the corn and continue to cook for another 3 to 4 minutes, stirring occasionally, until charred on all sides. Transfer the warm corn to a large mixing bowl.

To the bowl of warm corn, add 2 tbsp mayonnaise, 2 tbsp Mexican crema, 1 minced jalapeño, 1 minced garlic clove, 2 tbsp fresh lime juice, 1 tsp chili powder, and 1/2 tsp kosher salt. Stir well to coat the corn evenly.

Gently fold in 1/2 cup crumbled Cotija cheese and 1/4 cup chopped fresh cilantro. Taste and adjust seasoning if necessary, adding more lime juice or chili powder to taste.

Serve warm or at room temperature, garnished with extra Cotija cheese and a sprinkle of chili powder.