Ingredients:

  • 4 cups fresh corn kernels
  • 1 tbsp neutral high-smoke point oil
  • 3 tbsp mayonnaise
  • 2 tbsp Mexican crema
  • 1 large garlic clove, finely grated
  • 1 medium lime, zested and juiced
  • 0.5 cup Cotija cheese, crumbled
  • 0.25 cup fresh cilantro, finely chopped
  • 1 tsp Ancho chili powder
  • 0.5 tsp Tajín seasoning

Instructions:

  1. Prepare the corn by cutting kernels off the cob or ensuring frozen corn is completely thawed and patted dry with paper towels to ensure proper caramelization.
  2. Heat a large cast-iron skillet over medium-high heat. Add the neutral oil and wait until shimmering.
  3. Add the corn to the skillet in an even layer. Let it sit undisturbed for 2-3 minutes to achieve a deep, smoky mahogany blister.
  4. Toss the corn and continue cooking for another 5-8 minutes until charred on all sides. Remove the skillet from heat.
  5. In a separate bowl, whisk together mayonnaise, Mexican crema, grated garlic, lime juice, and lime zest.
  6. Fold the creamy sauce into the warm corn while off-heat. Stir in the crumbled Cotija cheese, cilantro, chili powder, and Tajín before serving.