Melt butter in a 10-inch skillet over medium-high heat.
Add the corn and chopped jalapeños and cook, stirring occasionally until slightly charred, about 8 to 10 minutes.
Transfer the corn to a medium-sized bowl and add red onions, bell peppers, minced garlic, lime juice, mayonnaise, sour cream, chili powder, cumin, crumbled cotija cheese, and cilantro.
Stir to combine.
Pour into a bowl and enjoy.
Notes
Expert Tips
Char the Corn: Charring the corn adds a smoky flavor and enhances the overall taste of the salad.
Experiment with Cheese: While cotija cheese is traditional, you can try other types of Mexican cheese like queso fresco or even feta for a unique twist.
Add Avocado: For a creamy and buttery element, consider adding diced avocado to the salad. Avocado pairs exceptionally well with the other flavors in the dish.