Steps
- Melt 2 tablespoons of unsalted butter in a large skillet over high heat. Stir in 2 minced garlic cloves for 10 seconds.
- Add 5 cups of fresh corn kernels and cook for about 5 minutes, stirring occasionally, until tender with golden-brown spots. Add ½ teaspoon of salt and ½ teaspoon of black pepper halfway through.
- Transfer the hot corn to a bowl. Toss with ¼ cup of whole-egg mayonnaise, ¼ cup of sour cream, 2 tablespoons of lime juice, and ½ cup of finely grated Parmesan.
- Fold in 1 cup of roughly chopped cilantro leaves, 1 cup of finely sliced scallions, and ½ finely chopped red onion.