Charred corn tossed with creamy, spicy, and tangy toppings for a vibrant and flavorful Mexican side.
# Components:
→ Produce
01 - 4 cups fresh corn kernels (from approximately 5-6 ears of corn)
02 - 1 clove garlic, finely minced
03 - 2 tablespoons fresh cilantro, chopped
04 - 1 lime, zested and juiced
→ Dairy & Sauces
05 - 1/3 cup mayonnaise
06 - 1/3 cup sour cream
07 - 1/2 cup crumbled cotija cheese, plus extra for serving
→ Spices & Seasonings
08 - 1 teaspoon chili powder, plus extra for garnish
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon ground black pepper
11 - 1/2 teaspoon kosher salt
# Method:
01 - Heat a large cast iron skillet or grill pan over high heat. Ensure the pan is well-seasoned to prevent sticking if not using oil.
02 - Add corn kernels to the preheated skillet or grill pan. Cook, stirring occasionally, until the kernels are slightly charred and tender, approximately 8-10 minutes.
03 - In a large mixing bowl, combine the mayonnaise, sour cream, minced garlic, chili powder, smoked paprika, kosher salt, black pepper, lime zest, and lime juice.
04 - Add the grilled corn kernels to the mixing bowl containing the dressing. Toss thoroughly to ensure all kernels are evenly coated.
05 - Gently stir in the crumbled cotija cheese and chopped fresh cilantro.
06 - Transfer the prepared corn to a serving dish. Garnish with additional cotija cheese, chili powder, and cilantro. Serve warm or at room temperature with optional lime wedges.
