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.

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

Heat a large skillet over medium-high heat. Add the olive oil and butter, allowing the butter to melt and combine with the oil.

Step 3

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.

Step 4

Stir the corn and continue to cook for another 3-4 minutes, stirring occasionally, to ensure even cooking and caramelization.

Step 5

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.

Step 6

Cook for another 2-3 minutes to toast the spices slightly and enhance their flavor.

Step 7

Remove the skillet from the heat and drizzle the fresh lime juice over the corn. Stir to distribute the lime juice evenly.

Step 8

Gently fold in the chopped cilantro for a burst of freshness. If desired, sprinkle crumbled cotija cheese on top for a creamy, tangy finish.

Step 9

Serve immediately as a side dish or as a topping for tacos, salads, or grilled meats.

Nutrition Facts

Serving size	(483.4g)

Amount per serving	% Daily Value*
Calories	801.5

Total Fat 48.9g	0%
Saturated Fat 14.4g	0%
Polyunsaturated Fat 3.0g
Cholesterol 45.4mg	0%
Sodium 1503.6mg	0%
Total Carbohydrate 86.5g	0%
Dietary Fiber 9.9g	0%
Total Sugars 16.7g
Protein 16.7g	0%

Vitamin D 5.2IU	0%
Calcium 145.5mg	0%
Iron 4.0mg	0%
Potassium 466.4mg	0%

*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.

Source of Calories

Fat: 51.6%

Protein: 7.8%

Carbs: 40.6%