Ingredients
Corn
- 3 (15.25-ounce) cans corn, drained
- 2 tablespoons butter
- Kosher salt, to taste
Sauce and Toppings
- 3 tablespoons mayonnaise
- 1-2 tablespoons lime juice
- 2 teaspoons chili powder, divided
- Cotija cheese, for sprinkling
- Cilantro, roughly chopped, for garnish
Instructions
- Heat the skillet: Preheat a cast iron skillet over high heat until very hot to ensure the corn cooks evenly and begins to brown.
- Cook the corn: Add the drained corn to the skillet and sauté for 8-10 minutes, stirring occasionally. This process helps to slightly char the corn, developing its sweet, smoky flavor.
- Add butter and salt: Remove the skillet from heat and stir in the butter and kosher salt until the butter is fully melted and coats the corn evenly.
- Mix with mayonnaise and lime juice: Transfer the corn to a bowl, then add the mayonnaise and lime juice. Add 1 teaspoon of chili powder and mix thoroughly to ensure all kernels are well coated and flavorful.
- Garnish and serve: Sprinkle the corn with cotija cheese, remaining chili powder, and chopped cilantro. Serve immediately for the best taste and texture.
Notes
- For extra smoky flavor, you can grill the corn instead of sautéing.
- Adjust lime juice and chili powder quantities to taste, depending on your preference for tanginess and heat.
- Using fresh corn will enhance the flavor but canned corn makes this recipe quicker and convenient.
- Cotija cheese can be substituted with feta cheese for a similar salty tang.
- This dish is best served fresh; leftovers can be stored but the texture may change.
- Prep Time: 3 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
