Ingredients:

  • 4 cups (600g) corn kernels
  • 1 tbsp (14g) butter
  • 1/2 tsp (3g) smoked paprika
  • 1/4 tsp (1.5g) salt
  • 3 tbsp (45g) mayonnaise
  • 2 tbsp (30g) plain Greek yogurt
  • 1 tbsp (15ml) fresh lime juice
  • 1 tsp (2g) lime zest
  • 1 clove (3g) garlic, minced
  • 1/4 tsp (1g) chili powder
  • 1/2 cup (50g) Cotija cheese, crumbled
  • 1/4 cup (15g) fresh cilantro, chopped
  • 2 tbsp (10g) red onion, finely diced
  • 1 jalapeño (10g), seeded and minced

Instructions:

  1. Heat a 12-inch cast iron skillet or heavy-bottomed non-stick pan over high heat with butter.
  2. Add the corn in a single layer and let sit undisturbed for 2–3 minutes until golden brown. Stir and cook for another 3 minutes until mahogany-colored charred spots appear.
  3. In a small bowl, whisk together the mayonnaise, Greek yogurt, lime juice, lime zest, minced garlic, and chili powder until smooth.
  4. Transfer the charred corn to a large mixing bowl and let it rest for 2 minutes to prevent the dressing from breaking.
  5. Pour the dressing over the warm corn and fold gently with a spatula until coated.
  6. Stir in the crumbled Cotija cheese, chopped cilantro, diced red onion, and minced jalapeño.