Mexican-Inspired Charred Corn

This charred corn recipe is quite simple to make, and it is something that I make often when I serve tacos. I find that they pair well with all sorts of taco-style dinners. Sometimes I also serve it as a side dish with other meals as well.

Now, with this recipe, you can use either fresh or frozen corn. I find that canned corn doesn’t do well, but if that is what you have, use it. I keep this side dish quite light so it can pair with any dish, especially summery-style dishes.

Let’s get to it.

INGREDIENTS:

3-4 Ears of corn (OR) 2 1/2 C. Frozen corn
1 Tbsp. Avocado oil
1 Tbsp. Butter
2 Cloves Garlic- minced
Juice of 1 lime
Zest of 1 lime
Salt and pepper – to taste
Queso Fresco- crumbled
2 Tbsp. Cilantro/parsley – chopped (optional)

DIRECTIONS:

1. In a large skillet on medium heat, add the oil and butter.
2. Add the corn and give it a stir to coat the kernels in the oil/butter mixture. Spread the corn out and let it sit for a few minutes to char. This should take about 3 to 4 minutes, depending on the temp of the stove.
3. Give it a stir and let it sit for a few more minutes.
4. Once the corn is charred to how you like it, then add in the garlic and stir. Let it cook for about 30 seconds or until the garlic is fragrant.
5. Remove from heat and add the lime zest, salt, pepper, lime juice, and cilantro/parsley. Stir to combine well.
6. Remove to a serving dish and crumble over the queso fresco and serve.

• To add a bit more flavor, I like to add a bit of Tajin to the mix before serving.
• To add a bit of heat to the corn, you can chop up a jalapeno and add it to the corn while cooking.
• If you can’t find queso fresco, then you can grate up some mozzarella and add it to the top before serving. It will offer a similar style flavor.
• You can double or even triple this recipe to fit your family. This is a small version because I typically serve this with tacos or burritos. I double this recipe when serving as a standalone side dish.