Esquites | Mexican street corn salad

Melt the butter in a pan over medium-high heat. Add the sweet corn and sauté for 8–10 minutes until golden brown and slightly charred in places.

Meanwhile, in a bowl, mix together the mayonnaise, sour cream, crushed garlic, freshly squeezed lime juice, and a pinch of salt.

Remove the toasted corn from the heat, allow it to cool slightly, then toss it with the creamy dressing.