Ingredients:

  • 4 cups (600g) frozen corn, thawed or canned corn, drained
  • 2 tbsp (30ml) neutral oil (canola or vegetable)
  • 1 tbsp (15g) unsalted butter
  • 1/4 cup (60ml) mayonnaise
  • 2 tbsp (30g) sour cream or Mexican crema
  • 1/4 cup (25g) Cotija cheese, crumbled
  • 1 tbsp (15ml) fresh lime juice
  • 1 tsp (2g) lime zest
  • 1/2 tsp (2g) garlic powder
  • 1/4 tsp (1g) smoked paprika or chili powder
  • Salt to taste
  • black pepper to taste

Instructions:

  1. Heat the neutral oil in a 12-inch cast iron skillet over medium-high heat until it shimmers.
  2. Add the corn in a single layer, pressing down slightly. Let it sit undisturbed for 3-4 minutes until the kernels are mahogany-colored and crisp.
  3. Stir in the butter during the last 2 minutes of cooking until it foams and smells nutty, then remove the skillet from heat.
  4. In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, lime zest, garlic powder, and smoked paprika until the mixture is smooth and velvety.
  5. Fold the hot, charred corn into the cream sauce immediately while the corn is still sizzling.
  6. Gently stir in the crumbled Cotija cheese until the corn is evenly coated.
  7. Season with a pinch of salt and black pepper to taste.