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chilis roasted street corn

Chili's Roasted Street Corn Recipe

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 ears fresh corn (or 3 cups frozen corn kernels)
  • 1 tbsp butter
  • 2 tbsp mayonnaise
  • 2 tbsp sour cream
  • 1 tsp chili powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp kosher salt
  • 1/2 cup cotija cheese, crumbled
  • 2 tbsp fresh cilantro, chopped
  • 1 lime, cut into wedges

Method
 

  1. Heat a large cast iron skillet over high heat for 2 minutes. Add the 1 tbsp butter, then the corn kernels in a single layer. Cook without stirring for 2 to 3 minutes, stir once, and cook another 2 to 3 minutes until deeply charred, about 6 to 7 minutes total.
  2. Reduce heat to medium-low. Add the 1 tsp chili powder, 1/4 tsp smoked paprika, 1/4 tsp garlic powder, and 1/4 tsp kosher salt. Stir for 1 minute until the spices are fragrant, then remove the pan from the heat.
  3. Add the 2 tbsp mayonnaise and 2 tbsp sour cream to the warm pan and stir for about 1 minute until all the kernels are evenly coated.
  4. Spoon the corn into a shallow serving bowl. Top with the 1/2 cup crumbled cotija, 2 tbsp chopped cilantro, and a final dusting of chili powder. Serve with lime wedges alongside.

Notes

This dish is best eaten fresh while the corn is still warm. If you're prepping ahead for a gathering, char and season the corn up to a day in advance and add the creamy dressing right before serving. The cotija and lime go on last, never before, or the cheese gets lost in the sauce.