Whole Kernel Corn Recipe

Prepare corn

If using fresh ears: shuck the corn and remove silk. Using a sharp knife, stand an ear upright on a cutting board and slice kernels off the cob into a bowl until you have about 4 cups. If using frozen corn: thaw fully and pat dry with paper towels to remove excess moisture.

Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon butter. When butter is foaming, add the corn in an even layer. Let corn cook undisturbed for 2–3 minutes to develop a little char, then stir and continue to cook for 4–6 minutes, stirring occasionally, until kernels are tender and some edges are golden-brown. Total cook time for corn should be about 6–9 minutes depending on freshness.

Season the corn with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper during the last 1–2 minutes of cooking. Remove skillet from heat and stir in remaining 1 tablespoon butter and the lime juice to finish, tossing to coat.

While corn is cooking, in a separate small skillet or the same pan pushed to the side, add a small splash of oil and sauté the diced onion over medium heat for 3–4 minutes until translucent and lightly golden.

Add minced garlic (and diced chilies if using) to the onion and cook for 30–45 seconds until fragrant. Turn off heat and fold the aromatic mixture into the cooked corn.

Stir in chopped cilantro and sliced chives or green onion. Taste and adjust salt and pepper as needed.

If using, sprinkle smoked paprika or ancho chili powder over the hot corn and toss to distribute for a smoky warmth.

Transfer corn to a serving bowl and finish with crumbled cotija or feta and an extra squeeze of lime if desired. Serve warm or at room temperature.