We were at the Rempels’ for dinner and Grandma made this corn salsa. We could not get enough of it.
Ingredients
- 5 cups corn, cut from the cob (about 4 large ears) or frozen
- 2 tbsp butter
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp pepper
- ½ tsp smoked paprika (optional)
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ cup Parmesan, finely grated
- 2–3 tbsp lime juice
- ½ cup cilantro, roughly chopped
- ½ red onion, finely chopped
- 1 cup green onion, finely sliced (about 2 stems)
- 1 tbsp jalapeño, seeded and finely chopped
Garnish
- 55 g (2 oz) cotija, feta, or Parmesan
- jalapeño slices, cilantro leaves, lime wedges
Method
Cut the corn off the cob. If using frozen corn, don’t thaw it.
Melt the butter in a large skillet over high heat. Add the garlic and stir for 10 seconds. Add the corn and cook, stirring only now and then, until it has brown bits and tastes cooked and sweet, about 5 minutes. Constant stirring stops it browning. Add the salt, pepper, and paprika, if using, halfway through.
Transfer the corn to a large bowl. Add the mayonnaise, sour cream, lime juice, and Parmesan, and toss well; the heat melts them into a dressing. Add the cilantro, red onion, green onion, and jalapeño, and toss again.
Transfer to a serving bowl and add the garnishes. Serve warm or at room temperature.
Notes
- Canned corn works, but it’s too wet to brown well. Drain it and let it dry out in the fridge overnight first.
- Swap parsley for the cilantro for anyone who can’t stand cilantro.
- Go light on the dressing. This isn’t meant to be coated thickly with mayo like potato salad; the mayo and sour cream melt on the hot corn into a thin dressing.