Fire-roasted Corn & Jalapeños Recipe

Prep the corn

If using fresh corn, shuck the ears and remove kernels with a sharp knife: stand an ear on its flat end and slice downward. If using frozen corn, fully thaw and pat dry with paper towel to remove excess moisture.

Heat a skillet or grill pan

Place a large cast-iron skillet or heavy grill pan over medium-high heat until very hot, about 3–5 minutes. Add 1 tablespoon olive oil and swirl to coat.

Char the corn

Add the corn kernels in an even layer and cook without stirring for 2–3 minutes to develop char. Stir or toss and continue cooking another 3–4 minutes, stirring occasionally, until kernels have blistered and some are deeply browned. If using a gas grill, you may char corn in a grill basket or on skewers directly over flame, turning occasionally.

Char the peppers quickly

Push corn to one side, add remaining 1 tablespoon olive oil and add diced red bell pepper and diced jalapeño to the hot pan. Cook 2–3 minutes until slightly softened and edges char; stir to combine with corn and cook 1 more minute.

Cool slightly

Remove pan from heat and transfer charred corn and peppers to a large bowl. Let cool 3–5 minutes so flavors settle and jalapeño heat mellows slightly.

Combine aromatics and season

Add finely diced red onion, chopped cilantro, lime zest and lime juice, smoked paprika, ground cumin, kosher salt, and black pepper to the bowl. Toss thoroughly to combine, taste, and adjust seasoning — add more salt, lime, or a pinch of smoked paprika if desired.

Add cheese (optional)

If using, fold in crumbled cotija or feta cheese gently so it coats the warm mixture without melting completely.

Transfer the fire-roasted corn and jalapeño mixture to a serving bowl. Garnish with extra cilantro leaves, serve with lime wedges for squeezing, and offer hot sauce at the table for additional heat. Serve warm or at room temperature.

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet or serve chilled as a salad.