Mexican Street Corn Salad for 4 Servings

Instructions:

1. Heat the neutral oil and butter in a skillet over medium-high heat until the butter is bubbling and shimmering.
2. Add the corn kernels in a single layer and let sit without stirring for 2-3 minutes to develop a deep, mahogany-colored sear.
3. Stir and cook for another 3-5 minutes until the kernels are golden-brown and smell nutty.
4. Remove from heat and transfer to a mixing bowl to cool for 5 minutes.
5. In a separate small bowl, combine the mayonnaise, sour cream, lime juice, lime zest, minced garlic, smoked paprika, and chili powder.
6. Whisk the sauce vigorously until velvety and spices are fully incorporated.
7. Pour the dressing over the warm charred corn.
8. Gently fold in the crumbled Cotija cheese, chopped cilantro, and sliced scallions, stirring until every kernel is coated.