Charred Corn with Cotija Cheese
Sweet corn charred until blackened, then tossed with crumbly cotija cheese, lime, and chiles. A vibrant Mexican-inspired side or light bowl.
- Total time
- 15 min
- Servings
- 4
- Calories
- 185
- Protein
- 6g
Ingredients
- 4 cups fresh corn kernels
- ¾ cup cotija cheese
- 1 whole fresh lime
- 2 tbsp unsalted butter
- ½ tsp tajín seasoning or chili powder
- ¼ cup fresh cilantro
- 1 whole jalapeño
- ¼ tsp kosher salt
- ⅛ tsp black pepper
Instructions
- 1
Pat the corn kernels dry with a clean kitchen towel to remove excess moisture. This ensures better charring and prevents steaming. Dry corn will caramelize more effectively.
- 2
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot, about 2 minutes. Add the butter and swirl to coat the pan evenly, allowing it to foam and begin to brown.
- 3
Add the corn kernels to the hot skillet in a single layer, stirring occasionally. Cook for 8-10 minutes, until the kernels are deeply charred (about 30-40% of the kernels should be dark brown or blackened) and fragrant with a nutty aroma.
- 4
While the corn cooks, mince the jalapeño and finely chop the fresh cilantro, keeping them separate. Cut the lime in half and have the cotija cheese ready to crumble by hand.
- 5
Remove the skillet from heat and let cool slightly for 1 minute. Stir in the tajín seasoning, minced jalapeño, and a squeeze of fresh lime juice until evenly distributed.
- 6
Transfer the charred corn to a serving bowl and crumble the cotija cheese over the top, then sprinkle with fresh cilantro. Season with kosher salt and black pepper to taste, and serve immediately with an extra lime wedge on the side.
Tools you’ll need
- Cast-iron skillet or heavy-bottomed pan
- Mixing bowl
- Kitchen towel
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