Ingredients
Corn:
- 3 (15.25-ounce) cans corn, drained
- 2 tablespoons butter
- Kosher salt, to taste
Mix-ins:
- 3 tablespoons mayonnaise
- 1–2 tablespoons lime juice
- 2 teaspoons chili powder, divided
Toppings:
- Cotija cheese, for sprinkling
- Cilantro, roughly chopped, for garnish
Instructions
- Heat the skillet: Preheat a cast iron skillet over high heat to ensure it is very hot before adding the corn. This intensity will help achieve a nice char on the corn.
- Cook the corn: Add the drained corn to the hot skillet. Cook for 8-10 minutes, stirring occasionally, allowing the kernels to char lightly and develop a smoky, roasted flavor.
- Add butter and salt: Remove the skillet from heat. Immediately stir in the butter and kosher salt until the butter is fully melted and evenly coats the corn.
- Mix in mayo and lime: Transfer the warm corn mixture to a bowl. Stir in the mayonnaise and lime juice. Add 1 teaspoon of chili powder and mix well to combine the flavors thoroughly.
- Garnish and serve: Sprinkle the corn with cotija cheese, the remaining chili powder, and chopped cilantro. Serve immediately to enjoy the dish warm and fresh.
Notes
- For a spicier kick, increase the chili powder or add a pinch of cayenne pepper.
- Fresh corn can be used instead of canned; cook in the same manner but adjust timing as needed.
- Cotija cheese can be substituted with feta if unavailable.
- Use fresh lime juice for the best bright flavor.
- Prep Time: 3 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican