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Mexican Street Corn Salad {Esquites} | Mel's Kitchen Cafe

Ingredients

• 3 to 4 cups frozen or fresh corn kernels OR 6 to 7 ears fresh corn on the cob
• 1 tablespoon butter
• 1 tablespoon oil
• 1/4 cup mayonnaise, light or regular
• 1/4 cup sour cream, light or regular
• 1/4 cup chopped fresh cilantro, plus more for topping
• 2 tablespoons fresh lime juice
• 1 teaspoon chili powder
• 1 teaspoon salt (I use coarse, kosher salt)
• 1/4 teaspoon ground cumin
• 1/8 to 1/4 teaspoon smoked paprika (can sub regular paprika)
• Pinch black pepper (I use coarsely ground)
• 1/4 to 1/2 cup crumbled cheese (like queso fresco, cotija, or feta)
• Lime wedges or slices, for garnish