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Street Corn
Total 15 mins, includes cooling time
Active 15 mins
Makes 6 servings
    • 1 tablespoon canola oil
    • 5 ears corn, kernels cut off (or 2 cups frozen kernels)
    • 1 jalapeno, chopped
    • 3/4 teaspoon kosher salt
    • 2 tablespoons mayonnaise
    • 1 tablespoon sour cream
    • 1/4 cup Cotija cheese, 2 tablespoons reserved for topping
    • 2 tablespoons cilantro, chopped, plus picked leaves for garnish
    • 2 green onions, sliced thin
    • 1/4 teaspoon smoked paprika
    • 1/8 teaspoon cayenne (optional)
    • 1 lime, juiced
  1. Warm the oil over medium heat in a nonstick skillet until glistening.
  2. Add the corn kernels and jalapeno, sauteing until lightly browned, about 5 minutes. Season with the salt.
  3. In a large bowl, mix together the mayonnaise, sour cream, Cotija cheese, cilantro, green onions, paprika, cayenne (if using), and lime juice.
  4. Add the corn mixture to the sour cream mixture and gently stir to fully coat.
  5. Top with the reserved Cotija cheese and the picked cilantro leaves.