Charred Corn with Crispy Chili Oil and Lime
Ingredients
- 4 earscorn (fresh)
- 3 tablespoonolive oil
- ½ teaspoondried chili flakes
- 3 clovesgarlic
- 1lime
- ¼ teaspoonfleur de sel or finishing salt
- ¼ cupfresh cilantro
- ¼ cupcotija cheese (or feta)
Prep
- 01
Remove corn kernels from cobs using a sharp knife, or leave whole ears for a family-style serve. Mince 3 cloves garlic.
- 02
Roughly chop 1/4 cup fresh cilantro.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until it shimmers.
- 02
Add the corn and cook for 8–10 minutes, stirring occasionally, until kernels are deeply charred and golden on all sides.
- 03
While corn cooks, warm the remaining 1 tablespoon olive oil in a small pan over low heat. Add chili flakes and cook for 1 minute until fragrant, then add minced garlic and cook for another minute. Remove from heat—do not brown the garlic.
- 04
Transfer charred corn to a serving plate. Drizzle the warm chili oil over the corn, squeeze lime juice over everything, and sprinkle with salt.
- 05
Top with crumbled cheese and cilantro. Serve warm.
Spice Tips
For extra heat, increase chili flakes to 3/4 teaspoon or add a pinch of cayenne. For smokiness, swap the chili flakes for smoked paprika. A dash of cumin or a sprinkle of tajín seasoning also complements the charred corn beautifully.
Corn works best at peak season (summer through early fall). If using frozen corn, thaw it and pat dry before charring. You can make the chili oil ahead and rewarm gently before serving.