- 2 tablespoons vegetable oil
- 6 ears fresh corn, shucked, kernels removed (about 4 cups fresh corn kernels)**
- 1/2 c. mayonnaise
- 1/4 c. cotija cheese or feta, plus more for garnish
- Juice of 2 limes
- 2 tbsp. chopped fresh cilantro, plus more for garnish
- 1 tbsp. chili powder, plus more for garnish
- kosher salt
Heat oil in a large non-stick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until well charred all over, about 10 minutes total. Transfer to a large bowl.
In a serving bowl, toss corn with mayo, cotija, lime juice, cilantro, and chili powder. Season generously with salt.
Top with more cotija, cilantro, and a sprinkle of chile powder.
**If you use canned corn:
Roast corn is a delicious addition to a salad, chili, chowder or spicy meat dish. The best way to roast corn is on the ear but you can get the same taste by using canned corn. Roast corn is traditionally made in the oven but canned corn will end up burning since it is already cooked. You can create the same roast corn taste by sautéing the corn in a little olive oil on the stove. Canned corn will roast faster so be sure to keep an eye on it so it doesn’t burn.
- Add 2 to 3 tbsp. extra virgin olive oil to a sauté pan.
- Pour in the canned corn.
- Cook over medium heat until the corn turns a light brown color. It will take about five minutes for the corn to brown. Serve on its own or mix it in another dish.
Don’t stir the corn more than once. It can be tempting to stir but roasted corn should sit in the pan to cook. If you must stir the corn, let it sit for three minutes, stir it once, then let it sit until a light brown.