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+ servings
Cast iron skillet with charred sweet corn and homemade tajín.

Easy Tajín Corn Recipe

Tamara Andersen
Charred corn - either fresh or frozen - with tajín spice blend, crumbled cotija, and chopped cilantro.
5 from 1 vote
Prep Time 10 mins
Cook Time 5 mins
Course Side Dishes
Cuisine Mexican
Servings 4 servings
Calories 124 kcal


  • 2 teaspoons oil canola, vegetable, or refined coconut oil
  • 4 ears corn cut off the cob
  • 1 teaspoon tajín +/- homemade or store bought
  • 2 ounces cotija crumbled
  • ¼ cup cilantro leaves chopped
  • 1 lime cut in wedges


  • Heat the oil in a smoking hot pan. Add the prepared corn.
  • Let the corn sit unmoved for a couple of minutes to get the char that we're looking for. This will take 2-3 minutes. Give it a stir, and give it another couple of minutes (about 5 total).
  • Stir in the tajín. Stir fry an additional minute.
  • Finish the tajín corn with chopped cilantro, crumbled cotija, and a squeeze (or three) of fresh lime juice!


If using frozen corn kernels, use about 2 ½ cups. 
This is a "charred" corn recipe that requires a very hot skillet. Use an oil with a high smoke point.


Calories: 124kcalCarbohydrates: 17gProtein: 4gFat: 4g
Keyword corn recipes, easy corn recipes, fresh corn recipes, Mexican corn, quick corn recipes, tajín corn
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