Charred Skillet Corn with Lime and Cotija

This quick skillet side gives fresh or thawed frozen corn real browned contact with hot metal, then rounds it with butter, smoked paprika, lime, scallions, and a restrained scattering of Cotija.

20 min

4 servings

Golden and lightly charred corn in a black skillet with scallions, lime wedges, and a light scattering of Cotija.

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

Equipment

Large cast-iron or heavy skillet · Clean kitchen towel · Spatula · Fine grater · Measuring spoons

Avoid a crowded skillet

Use a second skillet if the corn cannot sit in one layer; crowding traps steam and prevents browning.

Keep it a side dish

Use only a light scatter of Cotija so the charred corn, lime, and smoked paprika stay in balance.

Dry and heat

01. Dry fresh kernels or fully thawed frozen corn on a towel; a dry surface is essential for browning rather than steaming.

02. Heat the empty skillet over high for 3 minutes, waiting until a water drop skitters away before adding the corn.

Char the kernels

03. Add oil and corn in one layer, then leave it untouched for 2 minutes to create the first browned spots.

04. Stir and cook 3 minutes more, pausing between turns so fresh kernels contact the skillet and develop scattered char.

Season and finish

05. Lower to medium and stir in butter, scallion whites, salt, and paprika for 1 minute; the paprika should coat the corn without scorching.

06. Take the skillet off heat before adding 1 tsp lime zest and 1 tbsp juice, which keeps the finish fresh and buttery.

07. Adjust the salt, then scatter scallion greens and Cotija just before serving so the cheese remains a subtle accent.