Ingredients:

  • 4 cups fresh corn kernels (approx. 600g)
  • 1 tbsp neutral oil (15ml)
  • 1 tbsp unsalted butter (14g)
  • 2 cloves garlic, minced
  • 1/4 cup white onion, finely diced
  • 1/4 cup Mexican Crema (60g)
  • 2 tbsp mayonnaise (30g)
  • 1/2 cup crumbled Cotija cheese (60g)
  • 2 tbsp fresh lime juice
  • 1 tsp Ancho chili powder
  • 1/2 tsp kosher salt
  • 1/2 cup fresh cilantro, chopped
  • 1 jalapeño, seeded and finely diced

Instructions:

  1. Heat oil and butter in a large cast-iron skillet over medium-high heat. Add corn in a single layer and let sit undisturbed for 2–3 minutes until deep golden brown and charred.
  2. Stir the corn and add the diced onions. Sauté for 3 minutes until onions are translucent, then add minced garlic and cook for 60 seconds until fragrant.
  3. Transfer the corn mixture to a large mixing bowl and allow to cool for 5 minutes to prevent the creamy dressing from breaking.
  4. In a separate small bowl, whisk together the Mexican crema, mayonnaise, lime juice, and chili powder.
  5. Pour the dressing over the corn. Add the Cotija cheese, cilantro, and jalapeño. Fold gently until every kernel is evenly coated.
  6. Taste and adjust seasoning with additional lime or salt if needed. Serve warm or at room temperature.