🔪 Prep the Ingredients

Prep the Corn:

If using fresh corn, grill the cobs over medium heat for 8–10 minutes, turning occasionally, until charred. Let cool, then cut the kernels off the cob. Alternatively, char canned or frozen corn in a skillet for 3–4 minutes.

Mix the Salad:

In a large bowl, combine the corn, mayonnaise, sour cream, cotija cheese, red onion, cilantro, chives, garlic, lime juice, chili powder, smoked paprika, salt, and pepper. Stir until well mixed.

🍴 Serve It Like This:

Transfer the salad to a serving bowl.

Sprinkle with extra cotija cheese and fresh cilantro.

Serve with lime wedges on the side for an extra zesty kick.

Pair with grilled meats, tacos, or tortilla chips 🌮🥩

🔥 Pro Tips:

For a spicier version, add a pinch of cayenne pepper or a diced jalapeño.

Chill the salad for 30 minutes before serving to let the flavors meld.