Ingredients:

  • 6 ears fresh sweet corn, shucked
  • 2 tbsp neutral oil
  • 1/2 tsp kosher salt
  • 1/4 cup mayonnaise
  • 2 tbsp sour cream
  • 2 tbsp fresh lime juice
  • 1 tbsp honey
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 cup cotija cheese, crumbled
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup red onion, finely diced
  • 1 jalapeño, seeded and minced

Instructions:

  1. Preheat your grill to high heat. Place a large cast-iron skillet directly on the grates until it begins to shimmer. Heat the oil until it reaches the smoking point.
  2. Add the corn kernels (cut off the cob) in a single layer. Let them sit undisturbed for 2-3 minutes until they develop a deep, mahogany-colored sear. Stir and cook for another 3 minutes until the corn smells nutty and toasted. Remove from heat.
  3. While the corn rests for 5 minutes, whisk together the mayonnaise, sour cream, lime juice, honey, smoked paprika, and garlic powder in a large bowl until smooth.
  4. Fold the charred corn into the dressing using a silicone spatula. Gently stir in the crumbled cotija, chopped cilantro, diced red onion, and minced jalapeño until every kernel is coated.