- 1 cup fresh corn off the cob (about 2 ears), or 1 cup drained canned corn
- 1 1/2 cups milk
- 1 tablespoon lime juice
- 1 1/2 cups unbleached all-purpose flour
- 1 1/2 cups cornmeal
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 tablespoon Old El Paso® original taco seasoning
- 1 1/2 teaspoons salt
- 1 1/2 sticks unsalted butter, melted and cooled
- 3 large eggs
- 1 cup crumbled queso fresco
- Lime wedges, for serving (optional)
- Heat a small amount of oil in a large, cast-iron skillet over medium-high heat; add corn kernels and cook, stirring occasionally, until charred, about 5 to 7 minutes. Remove from heat and set aside.
- Heat oven to 350°F. Combine milk and lime juice in a measuring cup; let sit 5 minutes. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, taco seasoning and salt.
- In a separate medium bowl, whisk together butter and eggs. Add milk and stir to combine.
- Stir wet ingredients into dry ingredients until just combined. Fold in charred corn and crumbled cheese. Let mixture sit 10 minutes.
- Butter the bottom and sides of cast-iron skillet. When batter is rested, pour into prepared skillet. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Remove from oven; cool 15 minutes before slicing. Serve with lime wedges, if desired.