– It can be served hot, warm, or cold, whatever you're feelin'. – I'm cuttin' out the mayo for something healthier, so second and third helpings are basically a given.
– corn – olive oil – red onion – jalapeno – garlic – cilantro – Greek yogurt – chili powder – cumin – smoked paprika – juice and zest of 1 lime – kosher salt – black pepper – cotija cheese, queso fresco, or goat cheese
Add 1 cup of water to the pot of the pressure cooker and place a collapsible steamer basket or a trivet inside. Cook at high pressure for 1 minute.
Let corn cool until it can be handled, then cut corn off the cob.
Add butter and corn and occasionally stir until the corn is lightly caramelized, about 2 – 3 minutes.
Add onion and jalapeno, saute and stir for another 2 minutes. Add garlic and stir for 1 minute.
Add remaining ingredients and only 2 tablespoons of the crumbled cheese of choice and toss to combine.
Pour into a pretty bowl for serving, top with remaining 2 tablespoons of cheese and garnish with minced cilantro.
Scoop into a dish, drizzle with the Jalapeno Cream Sauce, and serve with a side of corn chips if desired.