Ingredients
4
4 servings
- •1 tablespoon olive oil
- •4 ears corn, kernels cut from cob
- •salt and ground black pepper to taste
- •1 small shallot, minced
- •1 tablespoon mayonnaise, or more to taste
- •1 teaspoon chile-lime seasoning (such as Tajin®), or more to taste
- •1 jalapeno pepper, seeded and minced
- •0.5 cup fresh cilantro, chopped
- •2 ounces Cotija cheese, crumbled
- •1 lime, cut into wedges
Instructions
- Heat oil in a large cast iron skillet over high heat until shimmering. Add corn kernels, in batches if necessary. Stir briefly; sprinkle lightly with salt and pepper. Cook, without stirring, until corn is slightly charred, about 2 minutes. Stir once and cook for 1 minute more. Remove from heat and set aside.
- Mix shallot, mayonnaise, and chile-lime seasoning together in a large bowl. Stir in the corn and jalapeno until well coated in dressing. Stir in 1/2 of the cilantro and Cotija cheese. Taste and season as desired. Top with the remaining cilantro. Serve each portion with a lime wedge.
Nutritional Facts
Per 4 servings
- Calories: 196
- Carbohydrate: 21g
- Fat: 12g
- Fiber: 3g
- Protein: 6g
- Sugar: 4g
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