Ingredients:

  • 2 lbs frozen super-sweet corn, thawed and patted dry
  • 2 tbsp avocado oil
  • 1 tbsp unsalted butter
  • 0.5 tsp kosher salt
  • 0.25 cup Mexican crema
  • 0.25 cup high-quality mayonnaise
  • 1 clove garlic, microplaned
  • 1 large lime, juiced
  • 1 tsp chili powder
  • 0.5 cup Cotija cheese, crumbled
  • 0.25 cup fresh cilantro, roughly chopped
  • 1 tsp Tajín seasoning
  • 1 jalapeño, seeded and finely diced

Instructions:

  1. Preheat your Blackstone griddle to medium-high heat (aiming for approximately 400°F if possible to leverage the avocado oil's high smoke point and prevent bitter notes). Ensure the surface is clean and well-oiled with 2 tablespoons of avocado oil once the steel is shimmering.
  2. Spread the corn kernels in a single, even layer across the griddle. Allow them to sit undisturbed for 3-4 minutes to achieve a deep, golden-brown char via the Maillard reaction.
  3. Add 1 tablespoon of unsalted butter to the corn. Toss the kernels rapidly with long-handled spatulas for the final 60 seconds of cooking to coat thoroughly, then remove from heat.
  4. In a large stainless steel mixing bowl, whisk together the Mexican crema (noting its thinner consistency than sour cream, which helps create a velvety coating), mayonnaise, microplaned garlic, and lime juice to create a stable emulsion.
  5. Fold the warm, charred corn into the sauce while still hot, ensuring the sauce clings to every kernel.
  6. Finish by folding in the crumbled Cotija cheese (which will remain as flavorful shards rather than melting into the dish), fresh cilantro, chili powder, and diced jalapeño. Sprinkle with Tajín seasoning before serving.