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Cook Time: 15 minutes
Servings: 4


  • 2 tablespoons vegetable oil
  • 4 ears fresh corn shucked, kernels removed (about 3 cups fresh corn kernels)
  • Kosher salt
  • 2 tablespoons mayonnaise
  • 2 ounces feta or cotija cheese finely crumbled
  • 1/2 cup finely sliced scallion greens
  • 1/2 cup fresh cilantro leaves finely chopped
  • 1 jalapeño pepper seeded and stemmed, finely chopped
  • 1 to 2 medium cloves garlic pressed or minced on a microplane grater (about 1 to 2 teaspoons)
  • 1 tablespoon fresh juice from 1 lime
  • Chili powder or hot chili flakes to taste


  • Heat oil in a large non-stick skillet or wok over high heat until shimmering.
  • Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes.
  • Toss corn, stir, and repeat until charred on second side, about 2 minutes longer.
  • Continue tossing and charring until well charred all over, about 10 minutes total.
  • Transfer to a large bowl.
  • Add mayonnaise, cheese, scallions, cilantro, jalapeño, garlic, lime juice, and chili powder and toss to combine.
  • Taste and adjust seasoning with salt and more chili powder to taste.
  • Serve immediately.
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