2 tablespoons of a neutral cooking oil
The kernels from 4-5 ears of corn – about 3 cups. (If you absolutely have to use pre-packaged frozen, it’s ok)
2 tablespoons of mayonnaise
2 tablespoons of Mexican or Salvadoran sour cream
2 ounces of cotija or ricotta salata cheese, crumbled as finely as possible
¼ cup cilantro, minced
1 clove of garlic, pressed
1 tablespoon of fresh lime juice (about ½ of a lime)
1 teaspoon of ancho chili powder
1 small jalapeno, minced
Salt, to taste
Heat the oil in a 12-inch skillet over medium-high heat. Add the corn and a pinch of salt, and leave it alone for two to three minutes. You want the corn to char. Toss, stir and repeat until charred on all sides, about eight to 10 minutes total. Pan materials and burner sizes vary, so use your best judgment here. When it’s done, remove the corn to a large mixing bowl. Combine the remaining ingredients with the corn, stir to combine and serve immediately.