Roasted Street Corn Finished with Serrano Olive Oil Blend

Charred corn kernels, silky mayonnaise, salty cotija, fresh cilantro, and a squeeze of lime make this street corn feel bright and irresistible, and a drizzle of Serrano Pepper Infused Olive Oil adds crisp pepper heat that wakes up every bite. It is the kind of summer-side recipe that fits a cookout, weeknight dinner, or party table, and it disappears fast.

Garden Infuzions

Roasted Street Corn Finished with Serrano Olive Oil Blend

Sweet corn gets charred, creamy, and bright with lime, cotija, cilantro, and a bold Serrano Pepper Infused Olive Oil finish that brings the whole skillet to life.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Appetizer, Side Dish

Cuisine: American Classics, Fusion Cuisine, Mexican

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 6 ears sweet corn husked
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon lime juice
• 1 teaspoon lime zest
• 1/2 cup cotija cheese crumbled
• 1/4 cup fresh cilantro chopped
• 1 small serrano pepper seeded and finely minced
• 2 tablespoons Serrano Pepper Infused Olive Oil
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• 1 tablespoon unsalted butter

Equipment

• 1 Grill or grill pan For charring the corn
• 1 large cast-iron skillet Alternative for roasting or stovetop browning
• 1 Large mixing bowl For combining the finished corn
• 1 Sharp knife For cutting kernels from the cob
• 1 Cutting board For safe prep
• 1 Citrus Juicer Optional, for the lime

Method

 

Instructions

1. 1. Heat a grill, grill pan, or large cast-iron skillet over medium-high heat.
2. 2. Brush the corn with the olive oil and season with kosher salt and black pepper.
3. 3. Cook the corn, turning occasionally, until the kernels are browned in spots and lightly charred, about 10 to 12 minutes.
4. 4. Let the corn cool just enough to handle, then cut the kernels from the cobs into a large bowl.
5. 5. Stir together the mayonnaise, sour cream, lime juice, lime zest, chili powder, smoked paprika, serrano pepper, and butter until smooth.
6. 6. Fold the warm corn into the sauce, then mix in half of the cotija and half of the cilantro.
7. 7. Drizzle with the Serrano Pepper Infused Olive Oil and toss again so the pepper flavor coats the corn evenly.
8. 8. Spoon into a serving bowl and finish with the remaining cotija, remaining cilantro, and an extra squeeze of lime if desired.

Notes

For the best texture, cook the corn until it has visible browned spots but still tastes sweet and juicy. Add the Serrano Pepper Infused Olive Oil at the finish so the pepper note stays vivid. If the corn is very fresh and tender, reduce the cook time slightly. This recipe is best served right away while the corn is warm.

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Recipe Tips

Use the hottest grill-safe skillet or sheet pan you have so the corn gets real color instead of steaming. If you want extra crunch, let the corn sit undisturbed for a minute or two between stirs. Add the Serrano Pepper Infused Olive Oil at the end so its peppery finish stays bright.

Serving Suggestions

Serve this right out of the skillet with grilled chicken, tacos, burgers, or simple rice bowls. It also works well spooned over black beans, folded into quesadillas, or served with tortilla chips for a shareable side.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave in short bursts, then finish with a fresh squeeze of lime.

Variations

Swap cotija for feta if that is what you have, or add diced avocado right before serving for a creamy finish. For more bite, stir in minced jalapeño with the corn, or use smoked paprika for a deeper roasted note.

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