Ingredients:

  • 32 oz frozen sweet corn, thawed and patted dry
  • 1 tbsp neutral oil
  • 1/2 tsp kosher salt
  • 1/2 cup mayonnaise
  • 1/2 cup full-fat sour cream
  • 1 tbsp masa harina
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp ancho chili powder
  • 1/4 tsp cayenne pepper
  • 1/2 cup cotija cheese, crumbled
  • 1/4 cup fresh cilantro, chopped
  • 1 large lime, zested and wedged

Instructions:

  1. Heat a large cast-iron or heavy-bottomed skillet over medium-high heat with the neutral oil. Once shimmering, add the corn in a single layer and season with salt.
  2. Allow the corn to sit undisturbed for 3-4 minutes until the bottom kernels are mahogany-colored and popping. Toss and repeat for another 3 minutes until deeply charred.
  3. In a large mixing bowl, whisk together the mayonnaise, sour cream, masa harina, minced garlic, smoked paprika, ancho chili powder, cayenne pepper, and lime zest until smooth.
  4. Fold the hot, charred corn kernels into the creamy binder mixture until evenly coated.
  5. Transfer the mixture to a 9x13 inch baking dish. Top with crumbled cotija cheese and bake at 375°F (190°C) for 10-15 minutes until bubbly and the cheese begins to brown.
  6. Remove from oven and garnish with fresh cilantro, an extra dusting of chili powder, and serve with lime wedges.