Melt butter in a large skillet over medium high heat.
Add corn and sautee until golden and slightly charred, about 10 minutes.
Remove corn from the pan and place in a large bowl.
Add onion, jalapeno and garlic to the skillet and saute for 2-3 minutes until vegetables are softened and fragrant.
Remove vegetables from pan and place in bowl with corn.
In a bowl, combine mayo, sour cream, lime juice, chili powder and House Seasoning Blend.
Whisk until combined.
Pour dressing over the corn and stir to combine.
Add Queso Fresco and cilantro and serve immediately.
Notes
Expert Tips for Making the Best Mexican Corn Salad
Try different cheeses: I use Queso Fresco but you can use Cotija Cheese or even Feta.
This Recipe Can be Doubled: This is a great recipe for a crowd. Simply increase the ingredients proportionately and enjoy!
Cilantro Substitute: If you are going to a gathering and people attending might dislike the taste of cilantro, try Italian parsley, Mint leaves, fresh basil. Even try a combination of the three.