Charred Corn with Cotija & Tajín
Ingredients
- 3 earscorn (or 2 cups frozen kernels)
- 1 tablespoonolive oil
- 1lime
- ¼ cupcotija cheese (crumbled)
- 1 teaspoonTajín seasoning
- ¼ cupcilantro
Prep
- 01
Shuck 3 ears of corn and remove kernels, or measure out 2 cups frozen kernels
- 02
Juice 1 lime
- 03
Crumble 1/4 cup cotija cheese
- 04
Chop 1/4 cup cilantro
Method
- 01
Heat a large cast-iron skillet or heavy pan over high heat until smoking hot, about 3 minutes.
- 02
Add the corn kernels in a single layer (work in batches if needed) and let sit undisturbed for 2-3 minutes until deeply charred on one side.
- 03
Toss and continue cooking another 2-3 minutes, stirring occasionally, until corn is charred in spots all over.
- 04
Transfer corn to a serving bowl and immediately toss with olive oil and lime juice while still hot.
- 05
Top with crumbled cotija, sprinkle with Tajín, and garnish with chopped cilantro. Serve warm or at room temperature.
Spice Tips
Tajín provides tangy, mild heat. For more kick, add a pinch of cayenne or drizzle with hot sauce. A squeeze of extra lime at the table brightens every bite.
Fresh corn works best in summer; frozen corn is excellent year-round if thoroughly dried before charring. Can be made 2 hours ahead and served at room temperature.