Ingredients
3/4 teaspoon sweet paprika
1/2 teaspoon light-brown sugar
3/4 teaspoon chopped fresh thyme leaves
Coarse salt
6 ears corn, shucked
1/2 jicama, peeled and cut into 1/2-inch pieces (2 cups)
2 small poblano chiles, seeded, stemmed, and cut into 1/2-inch pieces (1 cup)
1/2 cup packed fresh cilantro leaves
3 tablespoons extra-virgin olive oil
4 1/2 ounces queso fresco, crumbled (1 cup)
1 tablespoon fresh lime juice
1 cup sour cream
Preparation
Stir together paprika, sugar, thyme, and 1 1/2 teaspoons salt.
Char corn over the flame of a gas stove or in a broiler, turning with tongs, until blackened and blistered, about 3 to 4 minutes each. Let cool, then cut kernels into a large bowl. Toss with jicama, chiles, cilantro, oil, cheese, and lime juice. Season lightly with salt.
Place 1 tablespoon sour cream in each of eight 1-cup glasses. Sprinkle each with 1/4 teaspoon paprika mixture. Fill each with 3/4 cup corn salad. Top with remaining sour cream and paprika mixture; serve.
