Ingredients
- 2 tbsp unsalted butter
- 5 cups fresh corn kernels, from about 6 ears
- 1 jalapeño, finely chopped
- 1/2 tsp kosher salt
- 1/4 cup mayonnaise
- 2 tbsp fresh lime juice
- 1/2 cup crumbled cotija cheese, divided
- 1 tsp chili powder
- 2 tbsp chopped cilantro
Method
- Melt the butter in a large skillet over medium-high heat and spread the corn in an even layer.
- Cook without stirring for 2 minutes to char, then stir and repeat until the kernels are browned in spots, about 8 minutes total.
- Stir in the jalapeño and salt and cook 1 minute more.
- Take the pan off the heat and fold in the mayonnaise, lime juice and half the cotija.
- Spoon into cups and top with the remaining cotija, chili powder and cilantro.
Notes
Frozen corn works; thaw and pat it dry so it chars instead of steaming.
Street vendors often cook the corn with a few leaves of epazote.