Ingredients:

  • 4 cups corn kernels (approx. 4-5 ears fresh or 2 cans drained)
  • 1 tbsp avocado oil
  • 1 tbsp unsalted butter
  • 3 tbsp mayonnaise
  • 2 tbsp Mexican crema
  • 1 large lime, zested and juiced
  • 2 cloves garlic, finely minced
  • 0.5 cup Cotija cheese, crumbled
  • 0.5 cup fresh cilantro, chopped
  • 1 tsp Ancho chili powder
  • 1 jalapeño, seeded and finely diced
  • 0.25 cup red onion, finely diced

Instructions:

  1. Prepare the corn foundation by shearing kernels off the cob or draining canned corn and patting thoroughly dry with paper towels to ensure a proper sear.
  2. Heat avocado oil in a cast iron skillet over medium-high heat. Add corn in a single layer and leave undisturbed for 3-4 minutes until a deep golden-brown crust forms.
  3. Toss the corn, add the butter, and cook for an additional 2-3 minutes until kernels are charred and fragrant.
  4. In a large mixing bowl, whisk together mayonnaise, Mexican crema, lime juice, lime zest, and minced garlic until smooth.
  5. Add the warm charred corn to the bowl along with Cotija cheese, cilantro, Ancho chili powder, jalapeño, and red onion. Toss thoroughly to coat.