• 2 cups fresh corn kernels
  • 2 tbsp queso fresco (or substitute vegan sour cream)
  • 1 ½ tbsp butter (or substitute equal parts vegan butter)
  • 1 tbsp diced fresh poblano pepper, stem and seeds removed
  • 2 cloves garlic, grated using a microplane
  • 1 tbsp fresh lime juice
  • ¼ tsp salt
  • ¼ tsp tajin chili salt (optional garnish)


  1. In a skillet over medium heat, melt butter and then add garlic and poblano pepper. Sauté for 3-5 minutes until fragrant.
  2. Add the corn kernels and allow them to char, about 5 minutes. Toss and cook until all sides are evenly charred.
  3. Remove from heat and toss kernels in lime juice and season with salt to taste.
  4. Garnish with queso fresco and tajin and serve warm.