Ingredients:

  • 4 cups corn kernels, fresh or frozen
  • 2 tbsp unsalted butter
  • 1 tbsp avocado oil
  • 1/2 white onion, finely diced
  • 2 cloves garlic, minced
  • 1/2 cup chicken stock
  • 1/4 cup fresh cilantro, chopped
  • 3 tbsp mayonnaise
  • 3 tbsp Mexican crema
  • 1 tsp chili powder
  • 1/2 cup Cotija cheese, crumbled
  • 1/2 cup Hot Cheetos, crushed
  • 2 limes, cut into wedges
  • 0.5 tsp salt

Instructions:

  1. Prep the corn. If using frozen, let it sit at room temperature for 10 minutes then pat dry with a paper towel. Note: Excess moisture prevents browning.
  2. Heat the fats. Place your butter and avocado oil in a large skillet over medium high heat. Wait until the butter stops foaming and starts to sizzle.
  3. Sauté the aromatics. Add the diced onion and cook for 3 minutes until translucent and soft.
  4. Add the corn. Toss the kernels into the pan and spread them in an even layer. Don't stir for 2 to 3 minutes to allow a golden crust to form.
  5. Stir and sear. Give the corn a toss and cook for another 4 minutes until you see dark toasted spots on most kernels.
  6. Infuse with garlic. Add the minced garlic and salt. Sauté for 1 minute until the aroma fills the kitchen.
  7. Deglaze the pan. Pour in the chicken stock and use a wooden spoon to scrape up any browned bits from the bottom. Cook for 2 minutes until the liquid has mostly evaporated.
  8. Prepare the creamy base. In a small bowl, whisk together the mayonnaise, Mexican crema, and chili powder.
  9. Combine flavors. Remove the pan from the heat. Fold in the mayo crema mixture and half of the cilantro. Stir until every kernel is velvety and coated.
  10. Assemble the cups. Spoon the warm corn into cups. Top generously with Cotija cheese, crushed Hot Cheetos, the remaining cilantro, and a big squeeze of lime juice.