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Gather all the ingredients. Preheat a large cast-core pan on medium-high heat for about 5 minutes.
Photographer: Robbie Lozano / Food Style: Amanda Holstein / Prop Styling: AB Armstrong
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Coat corn equally with oil. Add corn to the pan; Cook at medium-high, occasionally, until the tender and light, twist for 12 to 15 minutes. ,
Photographer: Robbie Lozano / Food Style: Amanda Holstein / Prop Styling: AB Armstrong
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Meanwhile, mix 1/4 teaspoon of salt in herbs, mayonnaise, sour cream, mustard, garlic, lemon juice, 1/2 teaspoon black pepper, and 1/4 teaspoon of salt in a blender; The process of the process up to smooth and very light green color, as required to the sides down, about 1 minute.
Photographer: Robbie Lozano / Food Style: Amanda Holstein / Prop Styling: AB Armstrong
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Cut kernels from corn; Discard the cobs, and place it in a large bowl with the toss to combine the cobs, and the remaining 1 tbsp, 1/4 teaspoon of lemon juice, 1/4 teaspoon black pepper, and 1/4 teaspoon salt, and the toss to combine.
Photographer: Robbie Lozano / Food Style: Amanda Holstein / Prop Styling: AB Armstrong
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Put 1/3 cup of dressing on the corn mixture and toss until they are coated evenly; Garnish with additional fresh herbs and kotija. Save the remaining dressing for another use.
Photographer: Robbie Lozano / Food Style: Amanda Holstein / Prop Styling: AB Armstrong
Recipe developed by Amanda Holstein
