Ingredients
Equipment
Method
Char the corn
- Cut the kernels from the husked corn using a sharp knife. Keep the kernels close to the skillet so they can brown quickly after cutting.
- Heat a cast iron skillet over medium-high heat and add the melted butter. You should see the butter shimmer as it hits the hot pan.
- Add the corn kernels to the skillet and stir occasionally. Cook until kernels char and turn golden, about 12-15 minutes.
Mix topping and fill
- In a bowl, combine cotija cheese, mayonnaise, chopped cilantro, minced garlic, chili powder, salt, and pepper. Stir until evenly mixed and scoopable.
- Divide the charred corn among four small bowls or corn husks. Fill each portion generously so it forms a cup-like base.
- Top each serving with the cotija cheese mixture and squeeze fresh lime juice. Serve warm right away for best crisp edges.
Notes
For maximum crisp char, use a well-heated cast iron skillet and avoid overcrowding so the kernels can brown instead of steam. Store leftovers covered in the refrigerator up to 2 days; rewarm gently in a skillet for a few minutes to re-crisp the edges. Freezing is not recommended because cotija and mayonnaise can break and turn grainy. For a lighter option, swap mayonnaise for plain Greek yogurt to keep the creamy texture with less fat.