Ingredients:

  • 4 cups (600g) corn kernels
  • 2 tbsp (28g) unsalted butter
  • 1 tbsp (15ml) olive oil
  • 1/2 cup (75g) red onion, finely diced
  • 1/4 cup (15g) fresh cilantro, chopped
  • 3 tbsp (45g) mayonnaise
  • 2 tbsp (30ml) fresh lime juice
  • 1 tsp (5g) lime zest
  • 1/2 tsp (2g) smoked paprika
  • 1/2 tsp (3g) garlic powder
  • 1/2 cup (50g) Cotija cheese, crumbled
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Heat the olive oil and butter in a 12-inch cast iron skillet or heavy-bottomed non-stick pan over medium-high heat until the butter foams.
  2. Add the corn kernels in a single layer and let them sit undisturbed for 2-3 minutes until they develop a mahogany-colored sear.
  3. Stir and cook for another 3-5 minutes until golden brown and smelling nutty. Remove from heat and let cool slightly.
  4. In a small bowl, whisk together the mayonnaise, lime juice, lime zest, smoked paprika, garlic powder, salt, and pepper until the mixture is velvety and smooth.
  5. Transfer the charred corn to a large mixing bowl. Fold in the diced red onion and chopped cilantro.
  6. Pour the dressing over the mixture and toss gently until every kernel is evenly coated.
  7. Fold in the crumbled Cotija cheese last to keep the cheese from completely dissolving.