Charred corn is folded into a tangy mixture of Mexican crema, mayonnaise, lime, cotija, cilantro, garlic, and chile for a creamy street-corn-inspired side. It is smoky, bright, salty, and easy to serve in individual cups.
Estimated nutrition
Per serving
Based on 4 servings
- Calories
- 279 kcal
- Protein
- 7 g
- Carbs
- 28 g
- Fat
- 17 g
- Fiber
- 3 g
Actual values can vary with brands, amounts, and preparation.
Ingredients
Loading serving controls…- 3 cups (450 g) corn kernels
- 1 tbsp neutral oil
- ⅓ cup (80 g) mayonnaise
- ⅓ cup (80 g) Mexican crema
- ½ cup (50 g) cotija cheese, divided
- 2 tbsp fresh lime juice
- 1 tsp lime zest
- ½ tsp kosher salt
- ½ tsp chili powder, divided
- 1 small garlic clove, finely grated
- ½ cup (15 g) chopped fresh cilantro
- 1 jalapeño (20 g), finely diced, optional
- 2 tbsp (20 g) finely diced red onion, optional
Need a broader change?
Adjust this recipe around your kitchen and preferences.
SpiceGuy suggestions
- Tajín — Chile-lime seasoning made for corn.
- Ancho Chili Powder — Mild earthy flavor.
Instructions
- 1
Pat the corn dry.
- 2
Heat a large skillet over high heat. Add the oil and corn. Cook for 6–8 minutes, stirring occasionally, until charred in spots.
- 3
Mix mayonnaise, crema, 35 g cotija, lime juice, zest, salt, ¼ tsp chili powder, and garlic.
- 4
Fold in cilantro. Add jalapeño and red onion only if using.
- 5
Let the corn cool for about 2 minutes, then fold it into the creamy mixture.
- 6
Divide between four cups. Top with the remaining 15 g cotija and remaining ¼ tsp chili powder.
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