Ingredients:

  • 4 cups fresh corn kernels
  • 1 tbsp avocado oil
  • 0.5 tsp sea salt
  • 0.25 cup Mexican crema
  • 2 tbsp mayonnaise
  • 1 large lime, juiced and zested
  • 1 clove garlic, minced
  • 0.5 tsp ancho chili powder
  • 0.5 cup Cotija cheese, crumbled
  • 0.25 cup fresh cilantro, chopped
  • 1 tsp Tajín Clásico seasoning

Instructions:

  1. Heat a 12-inch cast-iron skillet over medium-high heat until wisps of smoke appear. Toss the corn kernels with avocado oil and sea salt.
  2. Spread the corn in an even layer in the hot skillet. Do not stir for 3–4 minutes to allow a deep, mahogany-colored crust to form. Stir once and repeat until approximately 40% of the kernels are charred.
  3. While the corn sears, whisk together the Mexican crema, mayonnaise, lime juice, lime zest, minced garlic, and ancho chili powder in a small mixing bowl until thick and emulsified.
  4. Remove the corn from the heat. In the skillet or a serving bowl, fold the creamy dressing into the warm corn until evenly coated.
  5. Top with crumbled Cotija cheese, fresh cilantro, and a dusting of Tajín Clásico seasoning. Serve immediately.