Ingredients:

  • 4 cups (600g) corn kernels
  • 2 tbsp (28g) unsalted butter
  • 1 tbsp (15ml) neutral oil
  • 1 medium jalapeno, finely diced (20g)
  • 2 cloves (6g) garlic, minced
  • 1 tsp (2g) chili powder
  • 1/2 tsp (1g) cumin
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) black pepper
  • 1 large lime, zested and juiced (30ml juice)
  • 1/4 cup (30g) queso fresco
  • 2 tbsp (8g) fresh cilantro, chopped

Instructions:

  1. Heat the oil and 1 tbsp (14g) of butter over medium-high heat until the butter foams. Add the corn kernels in a single layer and leave undisturbed for 2–3 minutes to develop a charred crust. Stir and repeat for another 2 minutes.
  2. Reduce heat to medium. Stir in the remaining 1 tbsp (14g) of butter, diced jalapeno, and minced garlic. Sauté for 60–90 seconds until the garlic is fragrant and the jalapeno has softened.
  3. Sprinkle the chili powder, cumin, salt, and pepper over the corn. Toss rapidly for 30 seconds to toast the spices, then remove the pan from the heat immediately.
  4. Stir in the fresh lime juice and lime zest to create a glossy glaze. Fold in the crumbled queso fresco and fresh cilantro just before serving.