Description
This Charred Corn with Cotija Cheese Bark recipe offers a smoky, creamy side dish featuring sweet corn kernels charred to perfection in a cast iron skillet, then tossed with tangy cotija cheese, mayonnaise, smoked paprika, and fresh herbs for a flavorful Mexican-inspired treat.
Ingredients
Scale
Main Ingredients
- 1 tablespoon unsalted butter at room temperature
- 4 ears of corn shucked and kernels removed (about 3–4 cups)
- 2 tablespoon mayonnaise
- 3 oz cotija cheese freshly grated or crumbled
- ½ teaspoon smoked paprika
- 1 green onion finely chopped
- handful fresh parsley chopped
- salt to taste
- black pepper to taste
Instructions
- Heat Butter: Heat the butter in a cast iron skillet over medium-high heat until melted and hot.
- Add Corn Kernels: Add the corn kernels to the skillet, spreading them out evenly in a single layer.
- Char the Corn: Cook the corn for 15 minutes, stirring frequently, until the kernels are nicely charred and browned. Be cautious of popping kernels during cooking.
- Transfer to Bowl: Transfer the charred corn to a large mixing bowl.
- Add Seasonings: Add the mayonnaise, cotija cheese, smoked paprika, chopped green onion, chopped parsley, salt, and black pepper to the bowl.
- Mix Well: Stir everything together until the corn is evenly coated with the creamy, cheesy mixture.
- Serve: Divide the prepared corn into serving dishes and serve immediately.
Notes
- Use fresh corn for the best flavor and texture.
- Char the corn kernels carefully to avoid burning while achieving a smoky taste.
- Cotija cheese can be substituted with feta if unavailable.
- This dish is best served fresh but can be refrigerated for up to one day.
