Description
Delicious charred corn mixed with creamy mayonnaise, queso fresco, lime, and fresh herbs for a vibrant side dish.
Ingredients
- 6 cups fresh corn (from 6–7 cobs)
- 2 tablespoons melted butter
- 1/3 cup mayonnaise
- 1/2 cup grated or crumbled queso fresco
- Juice from one lime
- 1 cup diced green onions
- 1/2 cup chopped fresh cilantro
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder (or to taste)
- Additional queso fresco, cilantro, and chili powder for garnish
Instructions
- Preheat and position: Move the oven rack to the highest position, turn the broiler to high, and leave the oven door slightly ajar.
- Cut corn: Cut the kernels off the cobs into a large mixing bowl.
- Coat with butter: Add the melted butter to the corn and toss until evenly coated.
- Spread on pans: Spread the corn in a single layer on a very large sheet pan.
- Broil: Broil the corn for about 5 minutes, watching for a few kernels to develop char spots.
- Cool briefly: Let the corn cool in the bowl for 1–2 minutes.
- Mix: Add the mayonnaise, queso fresco, lime juice, green onions, cilantro, salt, garlic powder, and chili powder. Stir gently to combine.
- Taste and adjust: Sample and add more salt, lime, or chili powder as needed.
- Serve: Spoon the corn into a serving bowl and top with extra queso fresco, cilantro, and chili powder. Serve warm.
Notes
For a lighter dressing, swap half the mayo for Greek yogurt. For dairy-free, use vegan mayo and substitute the queso with dairy-free alternatives.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Broiling
- Cuisine: Mexican