Ingredients:

  • 4 cups (approx. 600g) Fresh corn kernels
  • 1 tbsp (15ml) Neutral oil or unsalted butter
  • 2 cloves Garlic, minced
  • 1/4 cup (60ml) Water or vegetable stock
  • 1/2 tsp (3g) Fine sea salt
  • 3 tbsp (45g) Mayonnaise (preferably McCormick with Lime)
  • 2 tbsp (30ml) Mexican Crema (or sour cream)
  • 1/2 cup (50g) Cotija cheese, crumbled
  • 1/4 cup (10g) Fresh cilantro, chopped
  • 1 tsp (2g) Ancho chili powder or Tajín seasoning
  • 1 large Lime, juiced (about 2 tbsp)

Instructions:

  1. Heat oil or butter in a large cast-iron skillet over medium-high heat. Add corn kernels in a single layer and let sit undisturbed for 2–3 minutes until they begin to pop and develop deep golden-brown charred spots.
  2. Add the minced garlic and sauté for 1 minute until fragrant. Pour in the water or stock, cover the pan, and reduce heat to medium. Steam for 3–4 minutes until the corn is tender and the liquid has evaporated.
  3. Remove the skillet from heat. Stir in the mayonnaise, Mexican crema, and lime juice while the corn is still warm but not scorching to maintain a creamy consistency.
  4. Fold in half of the Cotija cheese and the chopped cilantro. Taste and adjust seasoning with additional salt or lime juice if needed.
  5. Spoon the mixture into small individual cups. Top with the remaining Cotija cheese, a dusting of chili powder, and an extra lime wedge for serving.