Southwestern Pan Seared Corn
Bring bold flavors to your table with this Southwestern Pan Seared Corn recipe, a vibrant, quick-to-make side dish that transforms fresh corn into a sizzling skillet sensation. Charred to golden perfection in a mix of buttery olive oil, each kernel is infused with smoky paprika, earthy cumin, and a touch of chili powder for a hint of heat. Fresh lime juice and chopped cilantro add a zesty, herbal finish, while optional crumbled cotija cheese creates a creamy, tangy contrast. Ready in just 25 minutes, this crowd-pleaser pairs perfectly with tacos, grilled meats, or even as a salad topper, making it an irresistible addition to your Southwestern-inspired menu.
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Recipe Information
Ingredients
- 4 ears fresh corn (about 4 ears)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon lime juice (freshly squeezed)
- 2 tablespoons fresh cilantro (chopped)
- 2 tablespoons optional: cotija cheese (crumbled)
Instructions
Shuck the corn and remove the kernels. To do this, stand each ear of corn on its flat end and use a sharp knife to carefully cut downward along the cob to release the kernels. Collect them in a bowl and set aside.
Heat a large skillet over medium-high heat. Add the olive oil and butter, allowing the butter to melt and combine with the oil.
Once the skillet is hot, add the corn kernels in a single layer. Allow them to sear without stirring for 2-3 minutes, so they develop a nice, golden-brown color.
Stir the corn and continue to cook for another 3-4 minutes, stirring occasionally, to ensure even cooking and caramelization.
Sprinkle the smoked paprika, ground cumin, chili powder, garlic powder, salt, and black pepper over the corn. Stir well to evenly coat the kernels with the spices.
Cook for another 2-3 minutes to toast the spices slightly and enhance their flavor.
Remove the skillet from the heat and drizzle the fresh lime juice over the corn. Stir to distribute the lime juice evenly.
Gently fold in the chopped cilantro for a burst of freshness. If desired, sprinkle crumbled cotija cheese on top for a creamy, tangy finish.
Serve immediately as a side dish or as a topping for tacos, salads, or grilled meats.
Nutrition Facts
Calories |
785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 1327 mg | 58% | |
| Total Carbohydrate | 86.9 g | 32% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 17.1 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 150 mg | 12% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 472 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
