Ingredients:

  • 4 ears fresh corn, kernels removed (approx. 3 cups)
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1 small jalapeño, finely diced
  • 2 tablespoons mayonnaise
  • 1 tablespoon Mexican crema
  • 1 tablespoon fresh lime juice
  • 0.5 teaspoon chili powder
  • 0.25 cup Cotija cheese, crumbled
  • 0.25 cup fresh cilantro, chopped
  • 2 stalks green onions, sliced
  • 0.25 teaspoon salt
  • 0.125 teaspoon black pepper

Instructions:

  1. Stand the corn ears upright in a large bowl and slice downward to remove kernels.
  2. Heat butter in a large cast-iron skillet over medium-high heat. Add corn in a single layer and let sit undisturbed for 2–3 minutes until a deep golden brown crust forms.
  3. Stir the corn and add minced garlic and diced jalapeño. Sauté for 2 minutes until corn is tender and aromatics are fragrant.
  4. In a separate bowl, whisk together mayonnaise, Mexican crema, and lime juice.
  5. Remove the skillet from heat. Pour the dressing over the warm corn and toss gently to coat.
  6. Fold in the crumbled Cotija cheese, cilantro, green onions, and chili powder.
  7. Season with salt and pepper to taste and serve warm.