Ingredients:

  • 4 cups corn (fresh, canned, or frozen)
  • 1 tbsp avocado oil
  • 2 tbsp mayonnaise
  • 2 tbsp plain Greek yogurt
  • 2 cloves garlic, minced
  • 1 lime, juiced and zested
  • 1/2 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/2 cup Cotija cheese, crumbled
  • 1/4 cup red onion, finely diced
  • 1/2 cup fresh cilantro, chopped
  • 1 jalapeño, de-seeded and minced

Instructions:

  1. Heat a large cast-iron skillet over medium-high heat and add the avocado oil.
  2. Add the corn kernels to the hot skillet. Let them sit undisturbed for 3-4 minutes at a time to achieve a deep mahogany char (the Maillard reaction). Stir and repeat until kernels are smoky and caramelized, about 8-10 minutes total.
  3. In a large stainless steel mixing bowl, whisk together the mayonnaise, plain Greek yogurt, minced garlic, lime juice, lime zest, smoked paprika, and chili powder until a smooth emulsion forms.
  4. Remove the corn from the heat and allow it to cool for 2-3 minutes to prevent the fresh ingredients from wilting.
  5. Add the charred corn, diced red onion, and minced jalapeño to the dressing bowl and toss thoroughly to coat.
  6. Gently fold in the crumbled Cotija cheese and chopped cilantro just before serving to maintain distinct textures.