Ingredients:

  • 4 cups (600g) corn kernels
  • 2 tbsp (28g) unsalted butter
  • 1 tbsp (15ml) neutral oil
  • 1/2 tsp (3g) salt
  • 1/4 cup (60ml) mayonnaise
  • 1/4 cup (60ml) Mexican crema
  • 2 tbsp (30ml) fresh lime juice
  • 1 tsp (2g) garlic powder
  • 1/4 tsp (1g) smoked paprika
  • 1/2 cup (50g) Cotija cheese, crumbled
  • 2 tbsp (8g) fresh cilantro, chopped
  • 1 tsp (2g) chili powder
  • 1 lime, cut into wedges

Instructions:

  1. Heat the neutral oil and unsalted butter in a large cast-iron skillet over high heat until the butter foams and begins to brown.
  2. Add the corn kernels in a single layer. Let sit undisturbed for 2-3 minutes until kernels are mahogany-colored and popping, then stir and sear for another 2 minutes.
  3. While the corn is searing, whisk together mayonnaise, Mexican crema, lime juice, garlic powder, and smoked paprika in a mixing bowl until smooth.
  4. Remove the skillet from the heat and allow the corn to cool for one minute.
  5. Pour the creamy lime sauce over the corn and fold gently with a spatula until every kernel is evenly coated.
  6. Transfer the mixture to cups and garnish with crumbled Cotija cheese, chopped cilantro, and a dusting of chili powder. Serve with lime wedges.