Ingredients:

  • 6 ears fresh corn, husks and silk removed (or about 4 cups frozen corn, thawed)
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste
  • 1 pint cherry tomatoes, halved
  • 1 red bell pepper, seeded and diced
  • 1 jalapeño pepper, seeded and minced (use gloves!)
  • 1/2 cup red onion, finely diced
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup sour cream (full-fat or low-fat)
  • 2 tablespoons lime juice, freshly squeezed
  • 1 tablespoon honey or agave nectar
  • 1/4 teaspoon cumin
  • Pinch of cayenne pepper (optional)

Instructions:

  1. Brush corn with olive oil and season with salt and pepper.
  2. Grill over medium heat, turning occasionally, until kernels are tender and slightly charred (about 10-12 minutes).
  3. Let corn cool slightly. Use a sharp knife to cut the kernels off the cob.
  4. In a small bowl, whisk together sour cream, lime juice, honey, cumin, and cayenne pepper (if using).
  5. In a large bowl, combine grilled corn, cherry tomatoes, red bell pepper, jalapeño, red onion, and cilantro.
  6. Drizzle lime crema over the salad and toss gently to combine. Serve immediately or chill for later. Taste and adjust seasonings as needed.