Summer Entertaining Charred Corn Couscous with Cotija

Steps

1. 1

   Char the corn

   • Heat a large cast-iron skillet or heavy-bottomed skillet over medium-high heat until very hot, about 2–3 minutes.
   • Place the first batch of corn (2 ears if your skillet is large, or work with 1 ear at a time if needed) directly in the skillet.
   • Let each side sit without moving for 3–4 minutes until the kernels blacken and blister.
   • Rotate 90° and char the next side.
   • Continue rotating through all four sides, about 12–15 minutes total per batch.
   • Transfer charred corn to a plate.
   • Repeat with remaining ears until all are charred.
   • Set aside to cool for about 5 minutes until comfortable to handle.

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   Ready when: Corn kernels are deeply blackened and blistered on all four sides; the kernels may pop slightly from the heat

   Tip: Don't move the corn constantly—let it sit on each side long enough to develop dark, caramelized char marks. The blackened kernels carry incredible depth of flavor.

2. 2

   Cut kernels from the cob

   • Stand a cooled corn ear upright on a cutting board.
   • Using a sharp chef's knife, carefully cut downward along the cob, rotating the ear as you go, to remove all charred kernels.
   • Transfer the kernels to a bowl, discarding the cob.
   • Repeat with the remaining ears.
   • You should have about 4 cups (600g) of kernels.
   • Set aside.

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   Ready when: All corn kernels cleanly removed from cobs with no pieces of cob remaining in the corn

   Tip: Use a sturdy cutting board and work slowly and safely. Support the corn cob with your other hand to prevent it from slipping.

3. 3

   Toast the couscous

   • In a medium saucepan (3-quart capacity), melt the butter over medium heat (omit if you prefer a lighter version).
   • Once melted and foaming, add the pearl couscous and stir constantly with a wooden spoon for 2–3 minutes, until fragrant and very lightly golden.
   • You should smell a warm, nutty aroma.
   • Do not let it brown too dark.

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   Ready when: Couscous is fragrant, light golden in color, and has a nutty aroma

   Tip: Toasting the couscous adds subtle depth and prevents a gluey texture. This step is worth doing even if you skip the butter and use olive oil instead.

4. 4

   Cook the couscous

   • Pour 2 cups of vegetable or chicken broth into the saucepan with the toasted couscous, along with a small pinch of kosher salt.
   • Increase heat to medium-high and bring to a boil, stirring occasionally, about 2 minutes.
   • Once boiling, reduce heat to low, cover with a lid, and simmer gently for 10 minutes without lifting the lid—this preserves steam for even cooking.
   • Remove from heat and let stand, still covered, for 5 minutes.
   • Uncover and fluff gently with a fork.

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   Ready when: All liquid has been absorbed; couscous grains are tender, fluffy, and separate easily when fluffed with a fork

   Tip: Don't lift the lid while simmering—this releases steam and the couscous may be undercooked. If the couscous seems dry after cooking, stir in 1–2 Tbsp of broth.

5. 5

   Prepare salad toppings

   • While the couscous cooks (you have plenty of time), prepare the remaining ingredients: Cut the jalapeños in half lengthwise and scrape out the seeds and white ribs with the tip of a small knife, then finely mince the pepper flesh.
   • Roughly chop the fresh cilantro leaves (discard tough stems).
   • Finely dice the red onion into small pieces.
   • Crumble the cotija cheese into bite-sized pieces with your fingers.
   • Set everything aside in separate piles.

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   Ready when: All ingredients are prepped, measured, and ready to combine

   Tip: Wear disposable gloves when handling jalapeños—the natural oils can irritate your eyes and skin. Wash your hands and cutting board thoroughly with soap and water afterward.

6. 6

   Make the lime dressing

   • In a small bowl, combine the juice and zest of 4 fresh limes with 1/4 cup (60ml) extra virgin olive oil, a pinch of kosher salt, and a few grinds of freshly ground black pepper.
   • Whisk vigorously for about 1 minute until the dressing is well-combined and lightly emulsified.
   • Taste and adjust seasoning—it should be bright, balanced, and slightly tangy.

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   Ready when: Dressing is well-combined and thoroughly mixed; oil and lime juice are emulsified with no separated puddles of oil

   Tip: Always zest the limes before juicing them. If fresh limes aren't available, you can use a combination of bottled lime juice and fresh lime zest, though fresh is always superior.

7. 7

   Assemble and serve

   • Transfer the cooked couscous (warm or at room temperature) to a large serving bowl.
   • Add the charred corn kernels, minced jalapeños, cilantro, diced red onion, and crumbled cotija cheese.
   • Pour the lime dressing over the entire salad.
   • Using a large spoon or spatula, gently fold everything together until all ingredients are evenly distributed and coated with dressing.
   • Taste and adjust seasoning with an extra pinch of salt and pepper if needed.
   • Serve immediately or at room temperature, optionally garnishing each serving with a small pinch of Tajín seasoning for color and extra tang.

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   Ready when: All ingredients are evenly mixed; dressing is distributed throughout; salad is ready to serve

   Tip: Fold gently so you don't crush the couscous grains into a mushy paste or obliterate the crumbly cotija. A loose, chunky texture is much more appealing.