Corn On The Cob (2) Recipe

Corn & Finish

1. 1

   Prepare corn

   Husk the corn and remove the silk. Rinse the ears under cold water and pat dry with paper towels.

2. 2

   Parboil (optional - ensures even cooking)

   Bring a large pot of salted water to a boil. Add the corn and cook 3 minutes. Use tongs to transfer corn to a plate. (If you prefer fully boiled corn, simmer 6–8 minutes; for a more charred/grilled final texture you can skip boiling.)

3. 3

   Heat pan or grill

   Heat a heavy skillet or grill to medium-high. Brush each ear lightly with vegetable oil to prevent sticking and encourage browning.

4. 4

   Char the corn

   Place the corn on the hot skillet or grill. Cook, turning every 1–2 minutes, until kernels are blistered and charred in spots all over — about 6–8 minutes total (less if you only parboiled briefly). Remove from heat.

5. 5

   Make mayo mixture

   In a small bowl, combine the Mexican-style mayonnaise (or regular mayo) and Mexican crema/sour cream (if using) until smooth. Add the juice of half the lime, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Taste and adjust seasoning.

6. 6

   Assemble

   Working one ear at a time, use a pastry brush or spoon to coat the entire corn with the mayo mixture. Immediately sprinkle an even layer of crumbled cotija cheese over the coated corn so it sticks. Lightly dust each ear with chile tajín to taste (about 1/2 teaspoon per ear). Finish with a squeeze of the remaining lime half and a light sprinkle of chopped cilantro if using.

7. 7

   Serve

   Serve the two ears hot with extra lime wedges, extra cotija, and extra tajín on the side. Recommend eating with napkins — delicious warm or at room temperature.