Ingredients:

  • 4 cups (450g) fresh corn kernels or 16 oz frozen corn, thawed and dried
  • 1 tbsp (15ml) avocado oil
  • 3 tbsp (45g) high-quality mayonnaise
  • 3 tbsp (45g) Mexican crema or full-fat sour cream
  • 1/2 cup (60g) crumbled Cotija cheese
  • 2 tbsp (30ml) freshly squeezed lime juice
  • 1 tsp lime zest
  • 1/2 cup (15g) fresh cilantro leaves, chopped
  • 1 small jalapeño, finely diced
  • 1 clove garlic, grated or finely minced
  • 1/2 tsp smoked paprika
  • 1/2 tsp Ancho chili powder
  • 3 stalks green onions, thinly sliced

Instructions:

  1. Prep the corn. If using frozen, thaw it completely and pat it with paper towels until it’s bone dry.
  2. Heat the pan. Place your skillet over medium high heat with the avocado oil. Wait 3 full minutes until you see a faint wisp of smoke.
  3. Sear the kernels. Add the corn in a single layer. Let it sit undisturbed for 3 minutes until the bottom layer is dark brown and smells toasted.
  4. Finish the char. Toss the corn and cook for another 3 to 4 minutes. You should hear a distinct popping and crackling sound.
  5. Whisk the base. In your large bowl, combine the mayo, Mexican crema, lime juice, and zest. Stir until the mixture is silky and pale.
  6. Add the aromatics. Stir in the grated garlic, jalapeño, smoked paprika, and Ancho chili powder.
  7. Combine while warm. Dump the hot corn directly into the dressing. Toss gently until every kernel has a thin, creamy coating.
  8. Fold in texture. Add the crumbled Cotija, cilantro, and green onions.
  9. Final Seasoning. Taste it. Add a pinch of salt if needed, though the Cotija usually provides enough.
  10. Rest and serve. Let it sit for 5 minutes. This allows the corn to absorb the dressing, turning the exterior velvety rather than wet.