Street Corn Salsa in 25 Minutes

Instructions:

1. Heat the oil in a 12-inch cast iron skillet over medium-high heat until shimmering.
2. Add the corn in a single layer and let it sit undisturbed for 2-3 minutes until deep golden-brown char marks appear.
3. Stir and cook for another 3-5 minutes until the corn smells nutty and toasted.
4. Stir in the smoked paprika and salt during the last 30 seconds of cooking to prevent the spice from burning, then remove from heat and let cool slightly.
5. In a large mixing bowl, whisk together the mayonnaise, lime juice, lime zest, minced garlic, and ground cumin until velvety and uniform.
6. Transfer the charred corn into the dressing bowl.
7. Add the crumbled Cotija cheese, diced red onion, minced jalapeño, and chopped cilantro.
8. Gently fold the ingredients together using a spatula until the corn is evenly coated and the cheese is distributed.