Skillet Corn with Cotija and Lime
Sweet corn sautéed with butter, garlic, and a touch of chili powder, then finished with crumbled cotija and fresh lime. A bright, quick Mexican-inspired side for any weeknight plate.
20 mins
12 servings
Ingredients
- ¼ cup + 2 tablespoons Cilantro (Fresh)
- 12 cups Corn
- 6 cloves of Garlic
- 3 Limes
- 1 cup Cotija Cheese
- ¼ cup + 2 tablespoons Unsalted Butter
- 3 Kosher Salts
- 3 Black Peppers
- 3 Chili Powders
- 3 tablespoons Olive Oil
Directions
- Mise en place: Chop the fresh cilantro. Cut the lime into wedges.
- Melt the unsalted butter with the olive oil in a large skillet over medium-high heat until the butter is foamy.
- Add the corn kernels to the skillet and cook, stirring occasionally, for 6 to 8 minutes, until the corn develops light char marks.
- Stir in the minced garlic, chili powder, salt, and black pepper. Continue cooking for 1 minute until fragrant.
- Remove the skillet from the heat. Sprinkle the crumbled cotija cheese and chopped fresh cilantro over the corn.
- Serve immediately with lime wedges for squeezing over the top.
