Sweet summer corn is charred to perfection then slathered with a vibrant blend of lime-infused mayo crema. The result is the ultimate balance of sweet, smoky, tangy, and savory. This version of the popular Mexican street food strips the kernels from the cob for a ready-to-serve summer dish.
Preparation: 15 minutes
Cooking time: 20 minutes
INGREDIENTS:
- 2 tablespoons vegetable oil
- 4 ears fresh corn, shucked and kernels removed (about 3 cups fresh corn kernels)
- Kosher salt
- 2 tablespoons mayonnaise
- 2 ounces feta or cotija cheese, finely crumbled
- 1/2 cup scallion greens, finely sliced
- 1/2 cup fresh cilantro leaves, finely chopped
- 1 jalapeño pepper, seeded and stemmed, finely chopped
- 1 to 2 medium cloves garlic, pressed or minced on a microplane grater (about 1 to 2 teaspoons)
- 1 tablespoon fresh juice from 1 lime
- Chili powder or hot chili flakes, to taste
DIRECTIONS:
1. Heat oil in a large non-stick skillet or wok over high heat until shimmering.
2. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes.
3. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer.
4. Continue tossing and charring until well charred all over, about 10 minutes total.
5. Transfer to a large bowl.
6. Add mayonnaise, cheese, scallions, cilantro, jalapeño, garlic, lime juice, and chili powder and toss to combine.
7. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately.