Charred Corn with Lime Butter and Tajín
Smoky, buttery corn with a hit of lime and chili. Think elote but simplified and just as good.
Side Dishes · Prep 5 min · Cook 10 min · Serves 4 · Easy · By Tina · Published
Ingredients
- 400 g corn kernels, fresh or frozen
- 30 g butter
- 2 lime, juiced and zested
- 1 tbsp Tajín seasoning, or chili-lime powder
- 50 g cotija cheese, crumbled, or feta
- 2 tbsp cilantro, chopped
- 1 tbsp mayonnaise, optional
Mexican street corn is one of the greatest foods on the planet. This is my simplified version that works year-round because you char the corn in a hot pan instead of grilling it.
The key is getting proper char on the kernels — that smoky, slightly burnt sweetness that makes corn go from boring to addictive. Then you hit it with lime butter, a shower of Tajín seasoning, and crumbled cotija cheese.
I make this as a side but I have also been known to eat an entire batch standing over the stove. No judgment.
Pro Tips
- Use a cast iron pan. Crank it to high. You want serious heat.
- Do not stir the corn for 2-3 minutes at a time. Let it char. Resist the urge to move it.
- Frozen corn works great — just thaw and pat dry first.
- If you cannot find Tajín, mix chili powder, lime zest, and a pinch of cayenne.
Serving
Pile into a bowl, dot with lime butter, squeeze extra lime over top, sprinkle with Tajín and crumbled cotija. Eat with a spoon.
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