Corn Recipe

Remove kernels

If using fresh ears, husk the corn and remove silks. Stand each ear upright on a cutting board and carefully cut kernels off the cob with a sharp knife so you have approximately 3 cups of kernels. If using frozen, thaw and drain any excess moisture.

Measure and set aside butter, chopped cilantro, and all seasonings so they are ready when cooking begins.

Sauté kernels

Heat a large skillet over medium-high heat until hot (about 2 minutes). Add the butter and let it melt and foam. Add the corn kernels in an even layer and let them cook undisturbed for 2–3 minutes to develop some color. Stir or toss and continue cooking, stirring occasionally, for another 3–4 minutes until the corn is tender and some kernels are browned and slightly blistered (total cook time about 6–8 minutes).

Season

Reduce heat to medium. Sprinkle the kosher salt, black pepper, smoked paprika and optional chili powder evenly over the corn. Stir to combine and cook for 30–60 seconds to bloom the spices.

Add brightness and herbs

Remove the skillet from heat. Stir in the fresh lime juice and chopped cilantro so the heat gently releases their aroma but the herb stays bright. Taste and adjust seasoning with more salt, pepper, or lime if needed.

Optional cheese and serve

If using, sprinkle the grated cotija or parmesan over the corn and gently toss to combine. Transfer the corn to a serving bowl, garnish with extra cilantro and lime wedges, and serve immediately.