Milho mexicano cremoso e defumado feito na frigideira

Ingredientes

• 4 cups fresh corn kernels
• 1 tbsp neutral oil
• 0.5 tsp Kosher salt
• 3 tbsp mayonnaise
• 2 tbsp Mexican crema
• 1 clove garlic, grated into a paste
• 1 unit juice of large lime
• 0.5 cup Cotija cheese, crumbled
• 0.25 cup fresh cilantro, finely chopped
• 1 tsp Tajín Clásico seasoning
• 0.25 tsp smoked paprika

Modo de preparo

1. 1

   Place a 12-inch cast iron skillet over medium-high heat until a drop of water evaporates instantly.

2. 2

   Add the corn kernels to the dry skillet. Do not add oil yet. Let the corn sit undisturbed for 2-3 minutes to achieve a 'dry sear' and mahogany-colored char.

3. 3

   Add 1 tablespoon of neutral oil and 0.5 teaspoon of salt. Stir and continue cooking for another 5-7 minutes until kernels are blistered and tender.

4. 4

   In a large mixing bowl, whisk together 3 tablespoons of mayonnaise, 2 tablespoons of Mexican crema, the grated garlic, and the fresh lime juice.

5. 5

   Remove the corn from the heat and let it cool for 2 minutes. Fold the corn into the creamy dressing until every kernel is coated.

6. 6

   Top with crumbled Cotija cheese, chopped cilantro, Tajín seasoning, and smoked paprika. Serve warm.