Ingredients:

  • 4 cups (600g) corn kernels
  • 2 tbsp (28g) unsalted butter
  • 1 tbsp (15ml) neutral oil
  • 1/4 cup (60ml) mayonnaise
  • 2 tbsp (30ml) Mexican crema or sour cream
  • 1 tbsp (15ml) fresh lime juice
  • 1 tsp (2g) chili powder
  • 1/2 tsp (1g) Tajín seasoning
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (50g) Cotija cheese, crumbled
  • 2 tbsp (8g) fresh cilantro, finely chopped
  • 2 tbsp (10g) green onions, thinly sliced

Instructions:

  1. Heat the oil and butter in a large cast-iron skillet over medium-high heat until the butter is bubbling and nearly brown.
  2. Add the corn kernels in a single layer and leave undisturbed for 2-3 minutes until deep golden-brown charred spots appear.
  3. Stir the corn occasionally for another 3-5 minutes until the kernels smell toasted and nutty.
  4. While the corn is charring, whisk together the mayonnaise, Mexican crema, lime juice, chili powder, and Tajín in a medium bowl until smooth.
  5. Transfer the hot, charred corn directly from the skillet into the sauce bowl and stir immediately to create a velvety glaze.
  6. Gently fold in the crumbled Cotija cheese, half of the cilantro, and half of the green onions.
  7. Divide into serving cups and garnish with remaining cilantro, green onions, and lime wedges.