Begin by heating a large skillet over medium-high heat. Add a tablespoon of butter or olive oil, allowing it to melt. Once hot, add 4 cups of fresh corn to the skillet. Sauté for about 5–7 minutes, stirring occasionally until the corn is golden brown and beautifully charred.

While the corn cools slightly, take a mixing bowl and whisk together 1/3 cup of mayonnaise, 1/4 cup of sour cream, and 2 minced garlic cloves. Squeeze in the juice of one fresh lime, then sprinkle in 1 teaspoon each of chili powder and smoked paprika. If you’d like an extra kick, add a pinch of cayenne pepper. Mix until smooth and creamy, and set aside.

Once the charred corn has cooled, pour it into the bowl with the prepared dressing. Gently stir to coat every kernel.

Fold in 1/2 cup of crumbled cotija cheese and 1/4 cup of chopped cilantro. Gently mix until combined.

Taste and season with salt and black pepper as needed. Transfer the salad to a serving bowl and serve chilled or at room temperature.