Corn Salad:

• 5 cups corn cut from the cob (~4 large ears) (or frozen corn, not thawed)
• 2 tbsp / 30g butter
• 2 garlic cloves, minced
• 1/2 tsp each salt and pepper
• 1/4 cup mayonnaise (can cut down to 2 tbsp)
• 1/4 cup sour cream (or yoghurt)
• 1/2 cup parmesan cheese, finely grated
• 1 tbsp Jalapeno, deseeded and finely chopped (optional)
• 1 cup coriander / cilantro leaves, roughly chopped
• 1 cup green onion, finely sliced (~2 stems)
• 1/2 red onion, finely chopped
• 2 – 3 tbsp lime juice, fresh (plus more to taste)

Garnishes:

• 60g / 2 oz Cotija or Feta, crumbled (optional)
• Jalapeno slices, coriander/cilantro leaves, lime wedges, optional