Ingredients:

  • 4 cups fresh corn kernels
  • 1 tbsp neutral oil
  • 0.5 tsp Kosher salt
  • 3 tbsp mayonnaise
  • 2 tbsp Mexican crema
  • 1 clove garlic, grated into a paste
  • 1 unit juice of large lime
  • 0.5 cup Cotija cheese, crumbled
  • 0.25 cup fresh cilantro, finely chopped
  • 1 tsp Tajín Clásico seasoning
  • 0.25 tsp smoked paprika

Instructions:

  1. Place a 12-inch cast iron skillet over medium-high heat until a drop of water evaporates instantly.
  2. Add the corn kernels to the dry skillet. Do not add oil yet. Let the corn sit undisturbed for 2-3 minutes to achieve a 'dry sear' and mahogany-colored char.
  3. Add 1 tablespoon of neutral oil and 0.5 teaspoon of salt. Stir and continue cooking for another 5-7 minutes until kernels are blistered and tender.
  4. In a large mixing bowl, whisk together 3 tablespoons of mayonnaise, 2 tablespoons of Mexican crema, the grated garlic, and the fresh lime juice.
  5. Remove the corn from the heat and let it cool for 2 minutes. Fold the corn into the creamy dressing until every kernel is coated.
  6. Top with crumbled Cotija cheese, chopped cilantro, Tajín seasoning, and smoked paprika. Serve warm.