Mexican Street Corn in 20 Minutes

Instructions:

1. Heat a 12-inch cast iron skillet over medium-high heat. Add the neutral oil and unsalted butter, swirling to coat the surface.
2. Pour in the corn kernels in an even layer. Let the corn sit undisturbed for 3–5 minutes until mahogany-colored charred spots form on the bottom.
3. Toss and sear the corn for another 3 minutes until golden and fragrant.
4. In a small mixing bowl, whisk together the mayonnaise, sour cream, 1 tbsp lime juice, chili powder, smoked paprika, and garlic powder until velvety.
5. Remove the skillet from the heat and immediately pour the creamy sauce over the sizzling corn. Stir gently to coat.
6. Fold in the crumbled Cotija cheese and chopped cilantro, then finish with a final squeeze of extra lime juice.