Mexican Corn Recipe

If using fresh corn, shuck the ears and remove kernels by standing an ear on its flat end and slicing downward with a sharp knife. If using frozen, make sure kernels are thawed and drained.

Sear and char

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot. Add the olive oil and 1 tablespoon butter. Add the corn kernels in an even layer and cook, undisturbed, 3–4 minutes until they begin to brown and char in spots. Stir and continue cooking 3–4 more minutes until most kernels are nicely golden with some darker bits.

If you prefer more char, increase heat slightly and let the corn sit for an extra 1–2 minutes between stirs. Avoid overcrowding the pan; cook in two batches if necessary.

Push the corn to the edges of the pan and add the remaining 1 tablespoon butter. Add the minced garlic and chopped jalapeño (if using) and sauté 30–45 seconds until fragrant, stirring into the corn. Sprinkle the smoked paprika, ground cumin, chili powder, salt, and black pepper over the kernels and stir to coat, cooking 30–60 seconds to bloom the spices.

Turn the heat to low. In a small bowl, whisk together the mayonnaise, sour cream (or crema), lime juice and lime zest until smooth. Pour this mixture over the warm corn and stir until fully combined and the corn is glossy and coated, 30–60 seconds. Taste and adjust salt or lime if needed.

Transfer the corn to a serving bowl or serve straight from the pan. Sprinkle the crumbled cotija cheese over the top, then scatter the chopped cilantro. Dust lightly with extra chili powder or Tajín for an extra kick and color. Serve immediately with lime wedges on the side for squeezing.

Leftovers: store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat; add a splash of water or cream if it seems dry, then re-crumble a little cotija before serving.