- Prep
- 15 min
- Cook
- 10 min
- Total time
- 25 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 210 kcal
Quick summary
“Green corn kernels toasted in a skillet with olive oil until they form caramelized spots with an intense toasted flavor. The recipe unites spicy chili crisp condiment, fresh chopped herbs, and a creamy sauce based on mayonnaise and lemon.”
What you need to know
- The high heat of the skillet caramelizes the natural sugars of the corn without cooking the kernels in their own steam.
- The chili crisp provides a crunchy contrast and spiciness balanced by the fresh notes of mint and cilantro.
- The citrus mayonnaise dressing attenuates the heat of the chili oil and coats the toasted grains with creaminess.
Ingredients
Main
- units (or 3 cups of frozen kernels) Fresh corn cobs
- tablespoons (adjust to your taste) Chili crisp
- tablespoons (or plain Greek yogurt) Good quality mayonnaise
- cup, coarsely chopped Fresh cilantro
- cup, finely chopped Fresh chives
- tablespoons, chopped Hortelã fresca
- unit (juice and zest) Limão siciliano
- tablespoon (to toast the corn) Extra virgin olive oil
- Sea salt
- Freshly ground black pepper
Instructions
Principal
- Prepare the corn: If using ears of corn, remove the husks and silk. Cook in boiling salted water for 3-5 minutes, or grill directly on the barbecue until lightly toasted. After cooking/grilling, with the help of a sharp knife, remove the kernels from the cob. If using frozen corn, thaw and dry well.
- Toast the corn: Heat a large skillet over medium-high heat with olive oil. Add the corn kernels and toast for 5-7 minutes, stirring occasionally, until some kernels are golden and slightly caramelized. Remove from the heat and set aside.
- Prepare the creamy sauce: In a small bowl, mix the mayonnaise (or Greek yogurt) with 1 tablespoon of lemon juice and a pinch of salt. Reserve for the final "dollops".
- Combine the ingredients: In a large bowl, add the toasted corn, chili crisp, chopped cilantro, green onions, and mint. Mix gently to combine all the flavors.
- Finish and serve: Add the juice of the remaining half lemon (or to taste), lemon zest, sea salt, and freshly ground black pepper. Stir well. Transfer to a serving plate and make small "dollops" of the creamy mayonnaise sauce on top. Serve immediately for best crunch and freshness.
Chef's tips
- Let the skillet heat up until it almost smokes before pouring in the dry grains to brown evenly.
- Do not stir the grains in the first minute of the skillet to allow the formation of dark toasted marks.
- Grate the lemon zest only on the yellow peel to avoid bitter compounds in the finishing.
Variations
- Mexican street style version: add cotija cheese or finely grated meia-cura cheese over the still hot grains.
- Bacon version: brown bacon cubes in the skillet first and use the fat itself to sauté the grains.
- Avocado version: mix small cubes of firm ripe avocado together with the fresh herbs during assembly.
Substitutions
- Fresh corn on the cob can be replaced by frozen green corn that is completely thawed and dried.
- Mayonnaise can be replaced by plain whole Greek yogurt without sugar in the same dosage.
- Fresh chopped cilantro can be substituted with finely chopped fresh parsley or young basil leaves.
How to store
Store the seasoned toasted corn in a closed container in the refrigerator for up to 3 days. The creamy sauce can be stored separately for up to 5 days. Reheat the corn in a dry skillet over high heat for 2 minutes before adding the sauce.
Can it be frozen?
Freeze only the toasted corn without sauce or fresh herbs in appropriate plastic bags for up to 2 months. When thawing, place directly in a very hot skillet and incorporate the herbs and sauce at the moment of serving.
What to serve with
Excellent as a garnish for grilled meats, fish tacos, grilled chicken fillets, or crispy corn chips.
Frequently asked questions
Can I use drained canned corn in this preparation?
It can be used as long as it is washed and very well dried on paper towels to remove the brine before toasting.
Why does the corn need to be completely dry before going to the skillet?
Surface moisture makes the corn cook in the expelled water instead of caramelizing and forming the necessary toasted marks.
How to remove the grains from the raw cob without spreading on the counter?
Support the corn cob upright inside a deep bowl or over the center hole of a cake pan and slide the sharp knife from top to bottom.
Can chili crisp be replaced by regular hot sauce?
Yes, but it will lose the characteristic crunchy element of the Asian condiment; compensate with toasted fried garlic flakes.
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