Description
A refined side dish of charred corn kernels tossed in a creamy, tangy sauce and finished with salty cotija cheese.
Ingredients
Scale
- 4 cups fresh corn kernels (from about 4 ears), or thawed frozen kernels
- 1 tbsp unsalted butter, room temperature
- 3 tbsp mayonnaise
- 3 tbsp Mexican crema or sour cream
- 1–2 tbsp fresh lime juice (about 1 lime), strained
- 1/2 tsp smoked paprika or mild chili powder
- Salt and freshly ground black pepper, to taste
- 1/2 cup cotija cheese, finely crumbled
- 2 tbsp fresh cilantro, finely chopped
- 1 small scallion, thinly sliced (white and light green parts)
- Optional: a pinch of cayenne or extra chili powder for heat
Instructions
- Prepare the corn: Heat a heavy skillet or cast-iron pan over medium-high heat. Add corn kernels in a single layer; cook without stirring for 2–3 minutes to develop color.
- Char the kernels: Stir and continue to cook, letting some kernels blister and darken for 6–8 minutes total.
- Finish with butter: Reduce heat to medium, add room-temperature butter, and toss until kernels are glossy.
- Make the sauce: In a bowl, whisk mayonnaise, crema, lime juice, smoked paprika, salt, and pepper to a smooth consistency.
- Combine: Transfer hot corn to a serving bowl, pour the sauce over while warm, and toss to coat.
- Finish and garnish: Sprinkle crumbled cotija, chopped cilantro, and sliced scallion, then serve immediately.
Notes
Use fresh corn for the best flavor; store in an airtight container for up to 2 days. Reheat gently to preserve texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg