Ingredients:

  • 4 cups fresh corn kernels
  • 1 tbsp unsalted butter
  • 1 tbsp vegetable oil
  • 2 tbsp plain non-fat Greek yogurt
  • 2 tbsp light mayonnaise
  • 1 tbsp fresh-squeezed lime juice
  • 1 clove minced garlic
  • 1/3 cup crumbled Cotija cheese
  • 1/2 tsp smoked paprika
  • 2 tbsp freshly chopped cilantro
  • salt to taste
  • pepper to taste

Instructions:

  1. Heat the oil and half of the butter in a cast iron skillet over medium-high heat until the butter foams.
  2. Add the corn in a single layer. Let the corn sit undisturbed for 3–4 minutes until the kernels develop a mahogany-colored crust.
  3. Stir and sear the corn for another 3 minutes until the edges are golden brown.
  4. Reduce heat to low. Stir in the remaining butter and minced garlic, cooking for 30 seconds until fragrant.
  5. Remove the skillet from the heat. Fold in the Greek yogurt, light mayonnaise, and lime juice, stirring gently until the corn is coated.
  6. Transfer the corn to a serving platter. Sprinkle the crumbled Cotija cheese evenly over the top.
  7. Finish with a dusting of smoked paprika and a scatter of fresh cilantro.