- Side
- Salad
- Mexican
- One pot
- Stovetop
Ingredients
- 2 tbsp
unsalted butter
- 6 cups
corn kernels (from about 6 ears, or two 1-lb bags frozen, thawed and patted dry)
kosher salt, to taste
- 1/3 cup
mayonnaise
- 2 tbsp
lime juice, freshly squeezed, plus lime wedges for serving
2 tbsp in step 1
- 1 tsp
chili powder
- 1
jalapeño, seeded and finely minced (optional)
- 3
scallions, thinly sliced
- 1/3 cup
cilantro, chopped
- 3/4 cup
cotija cheese, crumbled
- Vegetarian
- Gluten-free
Contains milk (unsalted butter, cotija cheese) and eggs (mayonnaise).
Worked out from the ingredients.
Steps
- Step 1
In a large bowl, stir together the mayonnaise, lime juice, chili powder, jalapeño, scallions and cilantro. Set aside.
5 min
- 1/3 cup mayonnaise
- 2 tbsp lime juice
- 1 tsp chili powder
- 1 jalapeño
- 3 scallions
- 1/3 cup cilantro
- Step 2
Melt the butter in a large (12-inch) cast iron or heavy skillet over high heat. Add the corn in an even layer and season with salt. Let it sit without stirring for 2 to 3 minutes, until you hear popping and the kernels touching the pan are charred in spots.
4 min
- 2 tbsp unsalted butter
- 6 cups corn kernels (from about 6 ears, or two 1-lb bags frozen, thawed and patted dry)
- kosher salt
- Step 3
Toss the corn and spread it out again. Keep cooking, stirring only every 2 minutes or so, until much of the corn is blistered and browned, 6 to 8 minutes more. Don't stir constantly — the corn needs contact with the hot pan to char.
8 min
- Step 4
Scrape the hot corn into the bowl with the dressing and stir to coat. Add the cotija and fold it in, then taste and add salt or more lime juice as needed.
2 min
- kosher salt
- 3/4 cup cotija cheese
- Step 5
Serve warm in bowls, with a little extra cotija and chili powder sprinkled over the top and lime wedges alongside.
Where it’s from
Written by AI from an idea
Version 1, saved Oct 4, 2026