– 4 ears of fresh corn, husked – 2 tbsp butter, melted – 1/4 cup mayonnaise – 1/2 tsp chili powder – 1/2 cup crumbled cotija cheese – 2 tbsp chopped cilantro – 1 lime, cut into wedge – Salt to taste
Boil or grill the corn until tender and slightly charred, about 10–12 minutes. Turn occasionally to cook evenly and get a light golden color.
Brush the hot corn with melted butter, making sure it's well-coated. This adds flavor and helps the toppings stick to the surface.
Spread a thin layer of mayonnaise over each ear of corn. It might sound odd, but it gives a creamy base that pairs beautifully with the spices.
Sprinkle chili powder over the corn to give it a subtle kick. Adjust the amount depending on how spicy you like your food.
Roll or sprinkle crumbled cotija cheese generously onto the corn. The cheese adds saltiness and a rich texture to each bite.
Top with freshly chopped cilantro for a burst of freshness and color. The herb balances the spice and richness with a light, zesty flavor.
Serve with lime wedges. Squeeze over the corn right before eating to add brightness. Enjoy immediately while still warm and juicy!
Jamie’s style is Californian since the technique is rooted in traditional French cooking, but the flavors are inspired by Latin and Asian food and locally sourced ingredients.
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