Ingredients
Equipment
Method
Prep and char the corn
- Cut corn kernels from the cob and set them aside for cooking.
- Heat a cast iron skillet over medium-high heat until hot, then add the melted butter and corn kernels.
- Stir occasionally and cook until the kernels char and turn golden, about 12-15 minutes, keeping the heat medium-high for crisp edges.
Mix the cotija filling
- In a bowl, combine cotija cheese, mayonnaise, chopped cilantro, minced garlic, chili powder, salt, and pepper until evenly mixed.
Assemble and serve
- Divide the charred corn among four small bowls or corn husks.
- Top each cup with the cotija cheese mixture and squeeze fresh lime juice over the top.
- Serve warm immediately so the charred corn stays crisp at the edges.
Notes
For the crispiest char, use a hot skillet and avoid overcrowding; cook in one layer so kernels can brown instead of steam. Store leftovers in an airtight container in the refrigerator up to 2 days; rewarm in a skillet over medium heat until hot. Freezing is not recommended because the cheese mixture and corn texture change. For a lighter option, swap mayonnaise with plain Greek yogurt while keeping the cotija portion the same.