| 4 | cup | corn |
| 1 | tbsp | olive oil |
| 0.5 | unit | red bell pepper |
| 0.5 | unit | red onion |
| 6 | unit | green onion |
| 0.25 | cup | lime juice |
| 0.5 | tsp | cumin |
| 0.5 | tsp | smoked paprika |
| 0.25 | tsp | black pepper |
| 0.25 | tsp | salt |
| 2 | tbsp | sour cream or yogurt |
| 2 | tbsp | mayo |
Cut the corn off the cob. I used 5 ears to get about 4 cups. You can also use canned corn or frozen corn. If using frozen, no need to thaw it out.
Heat the olive oil in a large skillet over high heat. Add the corn and stir it around. Cook for about 3 to 5 minutes or until the corn starts to char, which is why we're using high heat. If using frozen corn, you will need a couple minutes extra to get the right charred bits.
Transfer the corn to a large bowl and let it cool for a couple minutes.
To the same bowl, add the remaining ingredients. (Remember to leave sour cream/cheese out of part for lactose-free DHers.)
Stir everything together until well combined. Adjust lime juice and salt and pepper as necessary.
To serve garnish with additional cheese and cilantro, if preferred.