Ingredients:

  • 32 oz frozen whole kernel corn
  • 2 tbsp unsalted butter
  • 1 cup Mexican crema or sour cream
  • 0.5 cup mayonnaise
  • 0.5 cup Jiffy Corn Muffin Mix
  • 2 large eggs, beaten
  • 1 cup Cotija cheese, crumbled
  • 1 cup Monterey Jack cheese, shredded
  • 0.5 cup fresh cilantro, chopped
  • 1 tbsp lime juice
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp chipotle powder
  • 0.5 tsp sea salt

Instructions:

  1. Preheat and Prep: Set your oven to 350°F (180°C). Grab your 12 inch cast iron skillet and place it over medium high heat. Note: A hot pan is the only way to avoid mushy corn.
  2. Sizzle the Butter: Add 2 tbsp of unsalted butter to the skillet. Wait until the butter is bubbling and slightly browned.
  3. The over High heat Sear: Dump the 32 oz of frozen corn into the pan. Spread it out and let it sit undisturbed for 4-5 minutes until you see dark brown char marks on the bottom layer.
  4. Finish the Corn: Stir the corn and sear for another 3 minutes. This step is crucial until all visible steam stops rising, indicating the excess water is gone.
  5. Whisk the Binder: In a large bowl, combine the crema, mayo, 2 beaten eggs, lime juice, and all spices. Whisk until the mixture is velvety and uniform.
  6. Build the Structure: Fold in the 0.5 cup of Jiffy mix, all the Monterey Jack, and half of the Cotija. Note: Folding gently prevents the muffin mix from getting gummy.
  7. Combine Forces: Stir the charred corn into the bowl with the cream mixture. Pour everything back into the skillet or a 9x13 dish.
  8. The Cheese Topping: Sprinkle the remaining Cotija cheese over the top in an even layer.
  9. The Golden Bake: Slide it into the oven for 35 minutes. Bake until the edges are bubbling and the top is a deep golden brown.
  10. The Final Garnish: Remove from the oven and let it rest for 5 minutes. Shower the top with 0.5 cup of chopped cilantro before serving.