Ingredients:

  • 4 cups corn kernels (fresh, frozen, or canned), approx. 565g
  • 1 tbsp neutral oil or unsalted butter
  • 1/2 cup red onion, finely diced (75g)
  • 1/2 cup red bell pepper, finely diced (75g)
  • 1 jalapeño, seeded and minced
  • 3 tbsp mayonnaise (45g)
  • 2 tbsp Mexican crema or sour cream (30g)
  • 1 large lime, juiced (approx. 2 tbsp)
  • 1/2 tsp smoked paprika or ancho chili powder
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/2 cup cotija cheese, crumbled (60g)
  • 1/4 cup fresh cilantro, chopped (10g)
  • Extra chili powder for dusting

Instructions:

  1. Heat a large cast iron skillet over medium-high heat with oil or butter. Add the corn in a single layer and let sit undisturbed for 2–3 minutes until charred and golden-brown. Stir and cook for another 2 minutes.
  2. Add the diced onions and jalapeños to the skillet during the last 2 minutes of cooking to soften. Remove from heat and transfer to a large bowl to cool for 5 minutes.
  3. In a small bowl, whisk together mayonnaise, crema, lime juice, smoked paprika, garlic powder, and salt. Pour the dressing over the corn mixture.
  4. Fold in the crumbled cotija cheese and fresh cilantro. Garnish with a dusting of chili powder and serve warm or chilled.