Ingredients:

  • 4 cups sweet corn (fresh, frozen, or canned), patted dry
  • 1 tbsp avocado oil
  • 2 cloves garlic, minced
  • 0.5 small red onion, finely diced
  • 0.25 cup high-quality mayonnaise
  • 2 tbsp Mexican crema or sour cream
  • 2 large limes, juiced
  • 1 tsp smoked paprika
  • 0.5 tsp chipotle powder
  • 0.5 tsp sea salt
  • 0.5 cup Cotija cheese, crumbled
  • 0.5 cup fresh cilantro, chopped
  • 1 jalapeño, seeded and finely minced

Instructions:

  1. Prepare the corn: If using fresh ears, remove kernels with a chef's knife. If using frozen or canned, pat thoroughly dry with paper towels to ensure a proper char.
  2. Heat a large cast-iron skillet over medium-high heat until the oil shimmers and barely wisps smoke. Add the avocado oil.
  3. Add the corn to the skillet in a single layer. Do not stir for 2 minutes to allow a deep mahogany crust to develop via the Maillard reaction.
  4. Toss the corn and continue cooking for another 4-5 minutes until most kernels have brown charred spots. Add the minced garlic and finely minced jalapeño during the final 60 seconds of cooking.
  5. Transfer the mixture to a large bowl and let it sit for 5 minutes.
  6. In a small jar, combine 0.25 cup mayo, 2 tbsp crema, juice of 2 limes, 1 tsp smoked paprika, 0.5 tsp chipotle powder, and 0.5 tsp sea salt.
  7. Add the 0.5 small diced red onion and the dressing to the corn. Fold gently until every kernel is coated.
  8. Add 0.5 cup crumbled Cotija and 0.5 cup chopped cilantro. Stir just until incorporated so the cheese stays in visible pieces.
  9. Taste a spoonful. Add an extra squeeze of lime or a pinch of salt if the flavors aren't popping yet.