Target: 6 × 4 inches · landscape

Hot-Skillet Corn with Lime and Cotija

20 min · 4 servings

Ingredients

□ 4 cups fresh corn kernels or frozen corn, thawed and dried

□ 1 tbsp neutral oil

□ 2 tbsp unsalted butter

□ 1/2 tsp kosher salt, plus more to taste

□ 1/4 tsp smoked paprika

□ 3 scallions, thinly sliced, white and green parts separated

□ 1 lime

□ 1/4 cup crumbled Cotija cheese

1. Dry the corn well. Heat a large heavy skillet over high for 3 minutes, until a water drop skitters away.

2. Oil and spread corn in one layer; leave it 2 minutes, then stir and cook 3 minutes for browned, lightly charred kernels.

3. Lower heat; stir in butter, scallion whites, salt, and paprika for 1 minute. Off heat, add 1 tsp zest and 1 tbsp lime juice.

4. Adjust salt, then top with scallion greens and Cotija; serve hot.

Cook’s note: Keep the corn dry and the skillet hot; pauses between stirs create char instead of steam.