1clovegarlic, minced on a Microplane grater (about 1 to 2 teaspoons)
2tablespoonsfresh juice from 2 limes
Kosher salt and pepper, to taste
2ounces(1/4 cup) Cotija cheese, finely crumbled
1/4cupfinely dice red onion
1/3cupfresh cilantro leaves, finely chopped
1jalapeño pepper, seeded and stemmed, minced
Warm oil in a large nonstick skillet over medium-high heat until shimmering. Add in the corn kernels; cook for about 5 minutes, tossing a few times, until lightly charred. Season with salt and pepper, to taste. Remove from the heat and cool for 10 minutes.
In a large mixing bowl, whisk together the crema, mayonnaise, garlic, lime juice, chili powder, cumin, paprika, and a pinch of salt and pepper.
Add to the bowl the cooled corn and all the other ingredients; using a rubber spatula, gently fold to combine and coat.